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Because you must…

October 4, 2013

Our lovely language student, Jasmin, is returning to Germany tomorrow morning at the crack of dawn. This evening she’s in the pub.

I’m sure it’ll be fine.jasmin

For the last few weeks Jasmin has eaten a banana for breakfast, but suddenly she stopped. The bananas carried on ripening regardless.

As Rella and Katrine, the only people who can be relied upon to eat spotty bananas in this house, have debuked to Wales and France respectively, there was nothing else for it but make banana bread.

 

bananas

Mauve came round and looked at the spotty bananas. She also looked at the apples and put two and two together.

There was some apple puree in the fridge and I felt that banana bread would seem to be a natural home for an apple puree substitute for oil. So I experimented, using a combination of different recipes.

Line a 2lb loaf tin with baking parchment and preheat the oven to 180c.

banana-cake3

Put two soft bananas in a bowl and mash well. Put to one side.

In another mixing bowl put 4oz apple puree (mine has some cinnamon added, but you can’t really taste it in the bread) and 4oz soft brown sugar. Mix well.

 

Add two eggs banana-cake2(I know there are 4 eggs in the photo. I had 4 bananas so I made a cake for Mauve as well as me) and beat well. I used my stick blender, mainly because there were still lumps in the sugar, but I don’t suppose it’s really necessary.

banana-cake4

Fold in 8oz self raising flour with a teaspoon of baking powder and then mix in two tablespoons of soya yogurt (it can be cow’s).

 

 

banana-cakePour the lot into your lined loaf tin and bake for about 50 minutes until well risen and a knife comes out clean.

Very nice –  a bit dense, maybe but it’s a banana bread.

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