I heart film. - A little over a year ago I bought a Canon Ae-1 and last week I found the first roll of film I shot on it and finally had it processed (Its been a crazy year ...
Monday, January 24, 2011
Mostly, though, its because I have very little energy for doing things like cooking (and even less for taking photos and blogging about it, sorry 'bout that). I have had a rough third trimester, with a risk of pre-term labor, and so when I do feel up to doing anything other than laying in bed watching past seasons of Top Chef, I find myself wanting to spend the precious time making something more exciting than dinner (thats what my husband is for).
Due to my pregnancy-enhanced obsession with bananas - I also frequently find myself with an ample supply of ripe bananas just begging to be made into some kind of sweet treat. Strangely, I had never made banana bread in my life until last month, and I haven't been able to stop making it since, determined to get it perfect. Its super moist with the occasional crunch from the walnuts and with just the right amount of sweetness. Its just so simple and so delicious and so perfect with a cup of coffee on a boring Sunday afternoon in January. And it will make your whole house smell like childhood. Perfect.
**As I am expecting the imminent arrival of my son - I don't anticipate any posts for the next few weeks. See you soon!!**
Classic Banana Bread
1 1/4 cup all-purpose flour (German type 550)
1 tsp baking soda
1/2 tsp salt
2 eggs, at room temp
1/2 tsp vanilla
1/2 (113 g) butter, softened/at room temp
1 cup sugar
1 heaping cup mashed ripe banana (about 2 or 3 very ripe bananas)
1/2 cup coarsely chopped walnuts, lightly toasted
Sift together the flour, baking soda and salt and set aside. Whisk together the eggs and vanilla and set aside.
In a large bowl, beat the sugar and butter together until light and fluffy. Pour in the eggs while mixing, then the bananas. The batter will seem kinda curdled at this point, that's ok.
Gently fold in the flour mixture until just combined, then stir in the walnuts. Pour into a lightly buttered loaf pan and bake at 180 C / 350 F for 40 to 55 minutes or until a tester comes out clean. Cool in pan for 10 minutes on a rack then gently turn it out of the pan and cool completely on a wire rack. Store wrapped in plastic wrap. Like a lot of quick breads - this one tastes great right away but is even more amazing the next day. I like it plain or spread with a bit of cream cheese.