August 4, 2010

Banana Loaf & the magic of comfort food.

I am currently staying in temporary accommodation due to an unfortunate week-long gap between the lease of my old flat and soon to be new home. The current flat in which I am living is rather lovely. It is a MASSIVE old tenement that has views of Kelvingrove park and is practically on the banks of the river Kelvin. The downside is that it is empty, completely devoid of people and their possessions. My sister and her chums (the proud tenants) have yet to move in.  To be perfectly honest it is rather lonely being in such a large space by myself. I am used to the hustle and bustle of flatmates and their friends and family coming in and out. There is always someone to talk to (read pester) if you are bored. As well as this I can’t find anything because all my stuff is packed and stacked in boxes in the hall. So annoying!  There is no doubt it will be lovely when it’s tenants move in and show it a little love by making it their own. I am just gutted that it is not my final destination and that I have to move again on Saturday. Urgh!

In an attempt to make the flat feel a that little bit more like home, and to get out of this I- feel- like- a-lonely- nomad slump. I decided to make Banana loaf. There is nothing quite like the incredible smell of something yummy wafting through from the kitchen to warm the cockles of the most miserable of hearts. This recipe is the best I have found so far and is pure unadulterated comfort food. It did cheer me up and I hope one day it will make you feel better too.

Please use the blackest, most over ripe bananas you can find for this recipe.

You will need:

4 ripe mashed bananas (the blackest you can find)
1 1/2 cups flour
1 tbsp bicarbonate of soda
1 egg
1 cup brown sugar
pinch of salt
1 tablespoon vanilla extract
1/3 cup butter (plus a little extra for greasing the tin)


Preheat oven to 180C/Gas4. Grease a large loaf tin.
Pour mashed bananas into bowl.
Mix in butter, sugar, egg and vanilla extract.
Add bicarbonate of soda and salt.
Mix in flour last.
The beauty of this recipe is that you don’t have to worry about the mixture being all lumpy it will sort itself out in the tin!
Pour into prepared tin bake for one hour, remove from tin and cool on a wire rack.
Serve toasted with butter, I like it best when the butter dribbles all down the sides!
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