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kniteracyHarper's Kitchen: Banana Bread -- What Actually Happened!
So, y'all know I'm a big old lazy cook, right? There I was, staring at those two recipes and quite a lot of very ripe bananas, and it was 9:30 on a school night, and I asked myself, "O Harper, do you really want to stay up half the night and make two distinctly different kinds of banana bread?"
Well, no. No, I did not. But I did very much want that maple flavour in the banana bread, so here's what happened:
I took:
1 cup melted butter
1/2 cup softened butter
3/4 cup muscovado sugar
1/2 cup maple syrup
1/2 cup honey
4 eggs
9 ripe bananas, muuushed
1 teaspoon almond extract (just for kicks)
1 teaspoon nutmeg
1/4 cup plus a little extra milk
6 cups plain flour
3 teaspoons baking soda (bicarbonate of soda)
2 teaspoons salt
2 teaspoons baking powder
1/4 cup plus 2 tablespoons white sugar
And then:
I creamed together the brown (muscovado) sugar and the softened butter. Then, I added the maple syrup and the honey and the bananas. I beat all this together, then added the eggs and almond extract. In a separate bowl, I blended the dry ingredients together, then mixed them with the wet and added milk, stirring constantly, until the batter was a good consistency: sticky but not runny.
After that...
I poured all this into three loaf pans, sprinkled the sugar on the top, and put all three pans into the oven at Gas Mark 4/ 350 degrees F/180 degrees C. I put a timer on for 50 minutes.
I'll let you know how this little experiment turns out. If nothing else, it'll be fairly easy to let the loaves sit overnight! ;-)
So, y'all know I'm a big old lazy cook, right? There I was, staring at those two recipes and quite a lot of very ripe bananas, and it was 9:30 on a school night, and I asked myself, "O Harper, do you really want to stay up half the night and make two distinctly different kinds of banana bread?"
Well, no. No, I did not. But I did very much want that maple flavour in the banana bread, so here's what happened:
I took:
1 cup melted butter
1/2 cup softened butter
3/4 cup muscovado sugar
1/2 cup maple syrup
1/2 cup honey
4 eggs
9 ripe bananas, muuushed
1 teaspoon almond extract (just for kicks)
1 teaspoon nutmeg
1/4 cup plus a little extra milk
6 cups plain flour
3 teaspoons baking soda (bicarbonate of soda)
2 teaspoons salt
2 teaspoons baking powder
1/4 cup plus 2 tablespoons white sugar
And then:
I creamed together the brown (muscovado) sugar and the softened butter. Then, I added the maple syrup and the honey and the bananas. I beat all this together, then added the eggs and almond extract. In a separate bowl, I blended the dry ingredients together, then mixed them with the wet and added milk, stirring constantly, until the batter was a good consistency: sticky but not runny.
After that...
I poured all this into three loaf pans, sprinkled the sugar on the top, and put all three pans into the oven at Gas Mark 4/ 350 degrees F/180 degrees C. I put a timer on for 50 minutes.
I'll let you know how this little experiment turns out. If nothing else, it'll be fairly easy to let the loaves sit overnight! ;-)
