from Emily (who loves food)
Heart warming, delicious, soft and dense and moist with a crispy chewy top that begs to be picked off. Soul food. Perfect for biting winter mornings when you have to leave before the sun comes up.
I have to apologise for the lack of updates. I’ve been full out for the last couple of weeks – working full-time every day that I’m not studying. Couple that with the horrible winter nights that force the sunlight away before five o’clock, and there’s little time for Emily to love food (or, in the case of dinners, photograph them in natural light instead of icky yellow eco-bulbs). Though I manage to squeeze this loaf in on a cold sunday afternoon post work.
In the last week, it has gotten so freezingly cold. It went from a high of sixteen degrees to a frigid ten in seven days, and even though the sun is beaming, you really can’t leave the house without copious layers.
I really hate winter.
I cannot buy into the argument that ‘winter is great because you are warm inside and it’s cold outside’. How does that compare to being warm and tanned and going to the beach and being unconcerned about the weather and being able to eat ice cream without looking ridiculous? It doesn’t. Even winter food is less inspiring than summer salads – give me fresh and crunchy and chilled over hot and sloppy and soupy any day.
Anyway, later this week I’m having an operation on my toe. A full on general anaesthetic hospital admission health insurance required operation. Short notice? I know. I only found out on monday last week, and come thursday I’ll be under the knife. But it’s ok, because my new camera lens is being delivered on the same day. So something that awesome will cancel out my awful operation and result in a totally normal day… right?
Anyway, I’m taking half of this baby over to Tom’s and keeping half at home. It bakes up to a decent sized loaf, and it’s fantastic bakery-worthy taste and texture make it perfect for gift giving. If you can bear to part with it.
Banana Bread – makes 1 loaf
Prep time: 5 mins Cook time: 60-70mins
- 3 eggs
- 1 1/2 cups sugar
- 2 large bananas, mashed
- 3/4 cup oil
- 1/2 tsp vanilla
- 1 3/4 cups flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Preheat the oven to 180c and line a large loaf tin with non-stick baking paper.
In a large mixing bowl, mix together the eggs, sugar, bananas, oil and vanilla. Sift the flour, baking soda, salt, cinnamon and nutmeg over the top, and scoop the whole lot together.
Pop it in the prepared loaf tin, smooth the top and bang it in the oven for 60-70 mins. When it’s done, the loaf should be a deep golden brown, with a deep fissure running down the centre. Though be sure to test it with a skewer.
Let it stand in the tin for about ten minuets after removing from the oven, then slip it out and dig in.