22.2.12

A drizzly afternoon and my very rustic banana bread




The weather has yet again taken another cool turn with the past couple of days consisting of overcast, cloudy, gloomy and constantly drizzly weather.   So I figure with days like these I have no other choice but to grab my cardigan, switch the oven on and bake!





Not that I need an excuse to bake but I just find that when the weather is anything but welcoming outside I tend to gravitate home towards the reassuring allure of a comforting warm oven and the smell of wonderfully nurturing baked goods that emerge from it.  There really is no better way to spend a brisk, breezy, rainy afternoon than nestled aside the kitchen bench, serenely stirring a mixture that will soon become a gorgeously fragrant, comforting and very rustic banana bread.





This banana bread in particular has been a favourite of mine for quite some time, especially when baked on a day like today.  It manages to lift gloomy spirits with its aromas of baked banana, vanilla and lemon and provides an even greater sense of homely comfort with its deliciously earthy texture thanks to addition of wholemeal flour.  The brown sugar drizzle icing that is laced and draped over the wonderfully golden crust adds an earthy sweetness that marries beautifully with the velvety vanilla crumb of the bread.  A slice of this beautiful banana bread along with a cup of tea and a good book makes for a perfect way to spend a rainy afternoon. K x


Rustic Banana Bread
Recipe adapted from 101 cookbooks

INGREDIENTS
2 cup plain flour
2 cup whole wheat flour
1 1/2 cup dark brown sugar
1 ½  teaspoons baking powder
1 teaspoon salt
1 1/2 cup coarsely chopped dark chocolate
2/3 cup extra-virgin olive oil
4 large eggs, lightly beaten
2 cups mashed bananas, approx 4 bananas
1/2 cup whole milk yogurt
2 teaspoons freshly grated lemon zest
2 teaspoon vanilla extract
 For the icing:
1/2 cup dark brown sugar
1/2 cup icing sugar
4 teaspoons freshly squeezed lemon juice
Crème fraiche, to serve

METHOD

Preheat the oven to 180°C.  Grease two 23 x 13 cm loaf pans, or round equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, and salt.  In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture, add the chocolate pieces and fold with a spatula until just combined.  Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. 
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
To prepare the icing:  In a small bowl, whisk together the sugars and the lemon juice until smooth and pour over the cooled cake evenly.  Serve with crème fraiche.



4 comments:

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  3. My mouth is watering just looking at this Kayla!! Yummmmmm I am writing this one down!!!

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