It’s been a little bit warm around here, shocking considering it’s August. I joke but only a little bit as one of the things I miss most about living in Massachusetts is a properly hot summer and well, living in Manchester you don’t really get hot weather.
I picked up some bananas the other day and they ripened quicker than I expected so there was only one thing to do, make banana bread. My history with banana bread has been hit and miss so I thought I’d try mixing things up and try my own flour blend. I used a mix of superfine flour and wholemeal and hoped that it would turn out light and fluffy.
It turned out exactly as I hoped it would except I’m not sure I can call it a bread. It’s too light for that so I’ll have to rename it to banana craisin… loaf? cake?
- 125g wholemeal flour
- 155g superfine flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 smashed bananas
- 60mls milk
- 185g soft brown sugar
- 125g butter, at room temperature
- 2 eggs
- 1tsp vanilla
- 80g craisins
- Preheat oven to 180c
- Butter 2 mini loaf pans
- In a small bowl combine the wholemeal flour, superfine cake flour, bicarbonate of soda and salt. Set aside.
- In a bowl whisk the smashed bananas and milk. Set aside.
- In a mixer cream the soft brown sugar and the butter until light and fluffy. Add the eggs one at a time, mixing well after each. Add banana mixture and then add the flour mixture slowly until just mixed and add craisins.
- Divide the mixture into the two buttered loaf pans. Bake until they're golden brown and the loaf springs back at the touch, around 35 minutes. Let cool for 5 minutes, then finish cooling onto a rack.
- I covered the loaves after about 20 minutes to prevent the cake from burning.
The loaf really was light and fluffy and not at all a heavy ‘bread’ and was simply delicious served warm with a smear of butter and a hot cup of coffee.