It was an incredibly lazy weekend just gone and boredom set in pretty quickly after I arose from bed today at 12pm. I knew the best cure for this was to bake some goodies, as I must admit I find more joy and therapeutic relief in baking than I do cooking. This is not to say the latter is by no means enjoyable, I just think that baking something sinfully unhealthy and justifying the fact you devoured the whole lot in a matter of minutes is, well, a moment to be cherished.
Cue ingredients stocktake. Cue banana bread. Cue unsatisfied accomplishment. Cue trip number three to the supermarket. Cue coconut cake. Rejoice.
banana bread
2 over-ripe bananas
2 free range eggs
175ml vegetable oil
300g soft brown sugar
150g self raising flour, sifted
3tbsp full cream milk
1tsp ground cinnamon
3/4tsp ground ginger
Preheat oven to 180 degrees celsius. Grease a 20cm x 10cm loaf tin, line with baking paper, grease again and dust with flour.
Mash the bananas in a large bowl and beat in the eggs. Stir in the milk and oil until just combined. Stir in the sugar until dissolved. Sift the flour, cinnamon and ginger into the mixture and fold in.
Pour the batter into the prepared tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Remove from oven and sit to cool in the tin for 15 minutes. Turn out and let cool completely.
Serve in thick slices as is or with butter/greek yoghurt.
L: coconut cake; R: banana bread
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