Tuesday, July 13, 2010

Brooke's Recipe for Banana Bread Joy

There's nothing like the fun that comes for free. When short of the funds for a champagne supper, my stylist friend Viva Vayspap and I used to amuse ourselves with a game of "If you were a vegetable, what sort of vegetable would you be?" Being smooth and darkly exotic, Viva liked to see herself as an aubergine. Me? She insisted I'd be a yellow courgette. The skinny blond I got, but good in ratatoui? I didn't relate. If only said zucchini could've been sweet and chic...Herewith, a recipe for just such a happiness, by our fabulous baking beauty of a fashion assistant, Brooke Hart.
(So anyway, what sort of vegetable would you be?)

Brooke’s Banana Bread recipe:

This one is such an upstanding citizen of the cake world, you’d think he was hiding something horrible. But he contains no butter and is packed full of healthy ingredients and slow-release energy. The Mrs. Press girls enjoyed it thoroughly with morning cups of tea and coffee!

2 eggs (free range please!)
150g wholemeal self-raising flour
120g caster sugar (1/2 cup)
1tbsp honey
1 large banana, mashed up very well
1tsp vanilla essence
1tsp cinnamon
140g zucchini (yes, really!), topped, tailed and peeled, then finely grated.
A small handful of finely chopped pecans

Spray the inside of a loaf tin with some cooking oil (a good one like light olive, if you’re feeling especially virtuous), and preheat the oven to 180C.

Mash the banana thoroughly and mix the tablespoon of honey in with it.

In a large mixing bowl, beat the eggs and sugar for 3 minutes – they will triple in size and be pale and light.

Add the mashed banana and beat for a few seconds to incorporate – then the same with the zucchini.

Lastly, add the flour, vanilla extract and cinnamon, and mix again until completely blended.

Pour the mixture into the loaf tin and sprinkle the pecans on top. Bake for 45 minutes, until risen and golden.

Cool in its tin for 10 minutes after baking.

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