Go! Bananas! Go, go bananas!
You lean to the left
And you lean to the right
Then you peel down the middle
And you *HUH!* (pelvic thrust) TAKE A BITE!
The Pirate and I had a little superbowl party all our own this weeknd (that was the most anticlimatic Superbowl I've ever seen. The most exciting 60 seconds of the game was the kickoff and return.) Turns out he does get ITV1, so we bought some junk food and hunkered down for the night.
I noticed that his housemate, who was gone for the weekend, had left behind a bunch of bananas that were rapidly becoming inedible. They had reached the point of being useful for [say in Sean Connery voice] one thing only: banana bread.
You know I'm fairly handy in the kitchen. (Or you should. Come on over and let me cook for you.) But this was an unfamiliar kitchen, with no comfy recipe box containing all my secrets, and almost no ingredients. There was no baking powder, but the flour was self-raising and not plain. I'm not used to working with self-raising flour, and I had no idea if the leveners contained in it were the right proportions for my needs. Also, there were no eggs, no butter, no vanilla, no rum, no nuts, and no brown sugar. Oh, and no loaf pan. (Bloody bachelors.) So how exactly did I intend to make banana bread? Improvization.
It wound up being more of a cake than bread, but it was so good I decided that you could do it as a layer cake and cover it with buttercream or cream cheese frosting. I'm seriously contemplating that for the P's birthday, and decorating it with yellow roses and dried banana chips. Wouldn't that be yummy?
Ok enough dithering. Here's the recipe: (and I can honestly say that this is my first original baking recipe, hence the pride):
3 large or 4 small uber-ripe bananas (more brown than yellow, really really soft)
3 Tablespoons butter, soft, or marjarine
plain yogurt, a generous blob, approx. 1/3 cup
milk, a splash. your guess is as good as mine.
tsp. of vanilla or rum, your choice
1 cup sugar
2 1/2 cups self-raising flour
tsp. ground nutmeg
in a large bowl, mash the bananas smooth.
add butter and sugar, blend all ingredients until thick and creamy
add yogurt, milk, nutmeg, and vanilla/rum. blend thoroughly.
add flour slowly and blend in. (add first cup, mix until blended; add second cup, etc.)
batter should be very sticky, like dumpling dough. spread batter in a greased 9x13 baking pan, bake in a 350 F (175 C) oven for approx. 20 minutes. When dry on top and golden-brown, test with a toothpick. If toothpick comes out clean, it's done.
Serve warm with kisses and praise from very happy (and impressed) man.