BAKING

DESSERTS

This weekend I decided to tackle the growing collection of frost in the freezer. At the back of the freezer, long forgotten about, I found two ripe bananas which I had been saving for banana bread. Since it was a lovely fall weekend, I thought some baking was in order.

This recipe is based on Quick Banana Bread from The Joy of Cooking with a few modifications. When my brother and I were growing up, the Joy was one of our favourite cookbooks. With instructions on how to skin a squirrel and recipes that make 200 cookies, the Joy is sure to be a hit with young chefs. We would pore over it for hours before deciding to make some obscure cookies, candies or a cake. Mom never questioned our choices and was always supportive of our efforts, even when we really did make 200 German Honey cookies.

This recipe requires less cooking time than many others I have seen and is very easy. Enjoy it while it cooks and fills the house with a wonderful aroma, hot out of the oven with butter melting on it or the next day for breakfast (if there’s any left!)

Makes one loaf.

METHOD

DIAGRAM

Preheat oven to 350°F/175°C.

1. Sift together the flour, baking powder and salt in a medium bowl.

2. Blend the butter, sugar and lemon rind in a large bowl until creamy.

3. Beat the eggs and banana pulp into the butter and sugar mixture.

4. Add the sifted ingredients in three parts, beating until smooth after each addition.

5. Fold in the walnuts.

6. Pour the batter into a greased loaf pan. Bake for 45–60 minutes until a toothpick comes out clean.

Cool slightly before sneaking the first hot slice.