![]() There might be more to it than that, but I'm pretty sure it's the cornflour. Something about the magical properties of cornflour make this light, puffy, and with a crisp yet mouth-meltingly tender crust. Tip the batter into a paper-lined loaf tin, and bake for about 1 1/4 hours. Finally, sift in all the dry ingredients and fold them in gently. Beat in the eggs, then fold in the bananas and white chocolate. Set your oven to 180 C/350 F and beat the butter and sugar together till creamy and light. That book just won't quit!ġ25g sugar (optional - half brown, half white sugar) It's also gluten-free, if you want it to be.Īdapted somewhatish from a recipe in Meat-free Mondays. What's this one bringing to the table though? It's simple, it's strewn with white chocolate, and it has the snuggly scent of cinnamon. Four banana bread recipes itself is not baffling. Oh and I say 'bafflingly' because I can't believe I've only just now brought up the Babysitters Club connection. This is, kinda bafflingly, the FOURTH time I've blogged about Banana bread ( Nigella's beautiful recipe in 2008, and then in 2010 a vegan recipe and a highly recommendable Banana-lime Palm Sugar Loaf) and yet this new recipe still has its rightful place. ![]() While I didn't exactly know what banana bread was at the time - we would've likely called it loaf cake in New Zealand - something about its compact, sliceable practicality all wrapped in tinfoil and carried over by Charlotte conveyed the sense of neighbourly friendliness better than any other food could've. Banana bread always seems like a rather lovely thing to me, perhaps because I associate it with the banana bread that shy, lonely Charlotte Johanssen brought over for her the Ramsey family in Babysitters Club #13: Hello Mallory, while the majority of Stoneybrook ignored the newcomers, quite racistly. ![]()
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