Christmas is always a big deal in our house because it’s my son’s birthday on Boxing Day, and so we enter a New Year with him a year older, which always makes me feel older. My daughter is growing fast, too, and starting to exhibit a new level of enterprise and cunning; her latest trick of an evening is getting out of her Grobag and catapulting herself out of the cot with a wicked cackle of glee. I am in denial – she’s my baby – she can’t grow up. I won’t allow it.
So, anyway, 2013 has been quite busy for me already, what with one thing and another, and I haven’t had as much time to cook as I would like. Thankfully, the good old weekly Riverford box has come into its own, and I have been throwing together such things as aubergine curry, minestrone soup and cauliflower cheese. It’s amazing what you can rustle up without having to leave the house, if your store cupboard is fairly well stocked and you have some cheese knocking about (one of my store-cupboard faves is this Gia Sundried Tomato Purée, incidentally – it’s brilliant in so many dishes).
One thing I seem to have had a glut of is bananas. And so I made my quick and very tasty banana bread this week, and thought I’d share the recipe here. Not strictly one-handed, although some bits could be done with a baby perched on your hip, it can be whipped up in no time at all. It is really delicious, and what with snow allegedly coming, I can’t think of anything nicer than sitting inside, all cosy, eating a slice of this warm from the oven with a dab of butter, while the snow falls outside. Yum.
NUTTY BANANA BREAD
Mashing bananas to make this always reminds of mashing bananas for the babies when I was weaning them: plate, fork, ripe bananas, tiny spoons, puckered lips, flat refusal, banana on the floor, banana in their hair, banana in my hair, banana absolutely everywhere – ah, happy days.
This is dead simple, so it’s perfect if you have a few overripe bananas lying around that you can’t bear to see going to waste and someone is coming for tea. If you don’t have walnuts, macadamia nuts are good too. Chopped medjool dates are nice stirred in, although they are very sweet so you could reduce the sugar a little if adding those. You could also try sprinkling poppyseeds on top.
What you need
3 ripe bananas, mashed up
75g soft butter (get it out the fridge in advance or soften in microwave)
160g soft brown sugar (100g soft brown + 60g dark brown sugar also works well)
1 egg, beaten
1 tbsp vanilla extract
1 tsp baking powder
1 pinch salt
170g wholemeal flour (50:50 wholemeal & plain flour works well, too)
small pinch ground cloves
50g walnut halves, chopped, and save a few halves to go on top
What to do
- Preheat the oven to 180˚C/160˚C Fan/Gas mark 4 and grease a small loaf tin (7½” x 3½”), or use some Lakeland quick release spray.
- To a mixing bowl add: the mashed bananas, butter, sugar, egg and vanilla extract and mix.
- Mix in the baking powder, the salt, the ground cloves and finally the flour. Pour the mixture into the prepared tin and decorate with a couple of walnut halves.
- Bake for 45 mins and check. Insert a skewer; if it comes out clean, it’s done. If not, return to the oven for another 10 minutes.
- Allow to cool in the tin a little, and then… dig in!