I’m a bit behind for March (sorry). I baked this bread at the end of March but haven’t got round to blogging about it yet. So basically, I had a pretty indulgent March, eating way to much bread and other naughty things. So I decided to cheat, just a little bit. Banana bread isn’t technically bread, although it has bread in the name, so ha I win.
I decided to bake banana bread instead of a savoury loaf because it’s easier to share something sweet (or send the boyfriend off with it to football practice or work). I picked banana bread because I haven’t made it before, I like bananas and it seemed nice and simple to make. I checked out a couple of recipes online but decided on BBC Foods recipe as it had a bunch of good reviews, I added a couple of things to the recipe – just to make it my own. Here’s what I used:
- 285g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 110g butter
- 225g caster sugar
- 2 eggs
- 4 ripe bananas, mashed
- 1 tbp vanilla extract (good quality)
- handful of poppy seeds
- 40ml buttermilk
- 50ml stout (I used Brooklyn’s Black Chocolate Stout)
The stout and poppy seeds were my own additions; I was enjoying the stout whilst I was cooking and it seemed like a good idea to substitute some of the buttermilk for some stout… The addition of poppy seeds was because, well I like poppy seeds. This recipe was really easy and fun to make and the uncooked mixture tasted almost as good as the finish article. There are a couple of key elements to making this recipe perfectly.
Firstly, make sure the oven is fully pre-heated before baking your bread, this will stop soggy or burnt bottoms which ultimately ruin any cake or bread. This recipe requires you to cream the butter and sugar; ensure there are no lumps before adding any other ingredients, the cream mixture should turn a very pale yellow colour. Then fold in the rest of the ingredients, making sure not to take all the air out of the mixture. It says to mash the bananas, I mashed 2 bananas and thinly sliced the rest to give the bread more texture. The recipe calls for it to be baked for about an hour, mine took a little bit longer but I think that’s because my oven is rubbish. The easiest way to check if it’s cooked is the most traditional way, stick a knife in it, if it comes out clean it should be cooked. The top of the bread should be firm and golden grown.
So how did it taste? This is a very naughty, moreish bread and is the perfect accompaniment to a cup of chai tea. The bread has a cake-like moistness to it and the banana, vanilla and caster sugar make it lovely and sweet. This means it doesn’t need to be served with anything on it at all. I tried a couple of slices with some toppings, one with butter and one with peanut butter – both were lovely and made me want more and more. The stout gave the banana bread a lovely rich, nutty flavour – I can’t imagine the banana bread without the addition of stout now. The poppy seeds gave the bread lots more texture, check your teeth after you’ve had a slice though.