Wednesday, 15 January 2014
One might be forgiven for thinking that this looks quite un-remarkable . . . boring and understated . . . plain and un-imposing . . . proof positive that you must never judge a book by it's cover . . . for if you were to . . .
Judge this particular book by it's cover . . . and give it a pass, you'd be missing something quite, quite wonderfully delicious.
For underneath that plain brown wrapper, lies one of the most beautifully moist and delicious banana loaves you could ever want to eat . . . each bite is an explosion of wonderful banana flavour, all moist and rich and buttery . . . and if you have added the toasted nuts (and I highly recommend that you do!) you have the added crunch and extra texture of something decidedly scrummy!
It's delicious sliced when cold, and spread with softened butter. It goes down a real treat, I promise you this. But . . . here's a little secret . . .
Pop some into the toaster, or under the grill, and toast it until it is gilded brown and crunchy on the edges . . . then spread it with cold butter . . . the butter melting into all that golden crunch. Just look at those doubly toasted walnuts . . . oh so yummy . . .
The Toddster just loves this. And, I confess . . . I do too. I think I would rather have a few toasted and butteres slices of this for breakfast more than anything else . . . even more than cold pizza.
*Sour Cream Banana Loaf*
Makes one 9 by 5 inch loaf
Deliciously moist with a great banana flavour. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips.
4 ounces butter at room temperature (1/2 cup)
7 ounces caster sugar (1 cup)
1 tsp pure vanilla
2 large free range eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
2 medium bananas, peeled and mashed
125ml of sour cream (1/2 cup)
2 ounces chopped toasted walnuts or pecans (1/2 cup)
3 ounces chocolate chips (1/2 cup)
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts if using. Spoon into the prepared pan and smooth over the top.
Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the centre comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely before cutting. Wrap airtight to store.
Note: This is lovely served at room temperature, sliced and spread with butter. Or, toast it in a toaster until the edges get crisp and golden and serve it hot and spread with butter. Delicious!