Top Banana

Photo © Rob Jones

I have a feeling that one of the first things I posted on this blog was Banana Bread.

(Just checked, it was October 2019)

The world was about to change. A lot. Just like the rest of the country I was baking bread and making Banana Bread. And I’ve not done it since.

Then came the urge.

And another bag of cheap bananas that needed to find a culinary home.

Last time round I think I was house sitting and using someone else’s kitchen - cautiously, as one does.

This time, my own kitchen with all my ingredients to hand, and I must say it turned out fine and dandy, with rave reviews from those I shared it with.

So what changed … I would say a mistake and a little bit of inspiration.

I started well, by mixing 150g of butter, 150g of Caster Sugar (which I swapped for Demerara because that’s all I had) and two eggs in a bowl.

Add 150g of self-raising flour and a teaspoon of Baking Powder. Mix well.

Mash up a couple of very ripe Bananas and add to the mix.

Here comes the mistake. I misread the recipe I was using which mentioned Icing Sugar, and added it to the main mix. It should have been reserved for making a topping.

And the inspiration - I had some Maple Syrup that needed using up, so in it went.

Into a greased baking tin, and into the oven for 50 minutes at 180C. After about half an hour, I covered the tin to prevent the top burning. Keep testing with a dry knife. If it comes out wet, it needs to cook longer.

If you can bare it - leave it to rest. Cut into squares.

Must be an October thing.

R