The Galumph, after spending a few weeks being totally gluten-free, has begun to tentatively add small amounts of gluten back into his diet, to see how much his body can tolerate. So far the oat porridge has gone down well, as has the odd slice of bread. So when I wondered aloud if I should make some banana bread this morning, he was totally on board. In fact, he bounced around the table to put his hands on my shoulders, kissed me soundly on the cheek and said rather enthusiastically "You should absolutely make it!"
"But honey!", I said, "I'd hate to upset your tummy with all the gluten. Maybe I should forget about baking for this week..."
"Never mind my tummy!" interjected Galumph hastily. "Not when there is a loaf of your totally delicious banana bread at stake. The bananas! The raspberries! The slathering of butter onto a slice still warm from the oven...you wouldn't tease me like this by not baking some. Please, PLEASE make the banana bread - I'm sweet-treat deprived!"
Well, I'd be a cruel wife indeed to ignore such fervent
begging pleas. Besides, the thought of a slice with a cuppa will be the only thing to keep me going as I devote a few hours to seaming my green dress (yes! actual seaming! break out the party poppers! this thing might just get finished yet!)
Raspberry and banana bread
150g butter, softened
1 cup dark brown sugar
2 eggs, lightly beaten
3 really ripe bananas, peeled and mashed
2 cups self raising flour
1 tsp baking powder
1 tablespoon ground cinnamon
1/2 cup low fat milk
1 cup frozen raspberries, thawed
1 - Preheat oven to 180 C. Using an electric mixer, beat the sugar and butter together until pale. Add the eggs one by one, and mix in well.
2 - Add the bananas to the mixture, and use a wooden spoon to mix together. Sift the flour, baking powder and cinnamon over the top, then stir together.
3 - Carefully add the raspberries, taking care not to crush them when stirring them in. Pour mixture into a greased loaf pan, and bake for 45 - 50 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in tin, then transfers to a wire rack.
Best served cut into lovely thick slices with a slick of butter and washed down with a cup of tea (she says wiping crumbs from her chin)
>> Wednesday, August 29, 2012 – Food glorious food