The straight banana

A couple of months ago, I did a post on my banana bread with walnuts. It was not a highlight in my culinary achievements. Part of me enjoyed doing the post. It was a bit of fun. However, I know that some people depend on me to guide them through the food world and my directions need to be straight. Time to put the record straight. Time to straighten out the banana bread (if not the banana). 

For a bit of interest, I am adding one unusual ingredient to the list from last time.

That’s the pollen on the left. It added something unique.

• 285 grammes of plain flour*
• 225 grammes of caster sugar
• 110 grammes of butter
• 1 teaspoon of baking powder
• 100 ml of milk with a teaspoon of lemon juice squeezed in
• a pinch or two of salt
• 1/2 a teaspoon of vanilla extract
• 2 large eggs
• 3 or 4 flaccid bananas
• 2 teaspoons of pollen (the unusual ingredient)**

* Using plain rather than self-raising flour is a good idea.

** I picked the pollen up in a French market last year and really did not know what to do with it. This seemed like a good application.

First I measured out the ingredients.

I am a bit more accurate in my measuring this time.

Next I mixed the butter and sugar into a nice fluffy consistency. I used the mixer this time (my guns are pretty perfect and don’t need the work).

Sugar, butter and eggs starting to look pretty good.

The flour and other dry bits get sieved and added. Then I sprinkle in an exact amount of pollen. Well, not exact at all but it seemed like the right amount.

Not my best photo but the only one I have of the pollen going in.

Last time out, we had some sticking cake issues. This was not going to happen this time. We went silicone with the cake tin and slathered it in butter to prevent any possibility of clinging cake.

There will hardly be any need to butter this after its cooked!

After they are mashed, the bananas get added along with most of the walnuts. the gloopy mixture is added to the cake ‘tin’.

Maybe not my nicest pouring shot but it is my biggest one for a while.

Before putting the bread in the oven for an hour and a half at 180º C, I added the decoration and supported the sagging sides with weights.

Weights were needed to keep it in shape. I know the feeling.

I was pretty happy with the outcome. It took real willpower to avoid taking it out of the silicone. I left it there for 40 minutes.

In this case, the camera doesn’t lie. Banana bread success!

This final shot needed no cheatery and hiding of broken crusts. I am delighted to have the banana straightened, for once and for all.

Perfect with a big mug of tea. And that’s me giving it to you straight.