Banana Bread Cockaigne

The streets of Paris are lined with boulangeries, exactly the way I imagine Heaven to be. One has to wonder how Parisians manage to stay so slim when fresh bread and pastries beckon them at every street corner. I was completely seduced and did not hold back - life is too short to cut out carbs!

So, it seems only natural that my recent trip to Paris has inspired me to start baking my own bread. And, since I have a knack for acquiring over-ripe bananas, I have decided to perfect the art of baking banana and walnut bread. At this very moment, I am inhaling delicious lungfuls of bread aroma issuing from my first attempt. My stomach is purring in anticipation for what I hope will be a delightful Saturday morning treat.

I used a recipe from 'The Joy of Cooking' - an encyclopedia of everything related to food. It is certainly a joy to read but there is one slight drawback - the measurements are American - and this proved somewhat problematic. For example, how does one accurately measure a tablespoon of butter? Also, the recipe bizarrely calls for the flour, salt and baking powder to be whisked - an instruction I have never before come across and chose to ignore*.

My batter looked disturbingly cement mix-like. However, something magical must have happened in the oven as, 1 hour later, my optimism was rewarded with a picture-perfect loaf. I have to say, nothing feels more wholesome than baking your own bread. Having indulged myself in several soft and moist slices (some, with lashings of butter), I have determined that the bread is not quite sweet enough or banana-like for my taste. Next time, I will try using 1 egg, 1 cup of sugar and 4 bananas instead. I will keep you updated on my progress. This is going to be a tasty and satisfying experiment!

The recipe

Have all the ingredients at room temperature. Preheat the oven to 350F (~180c). Grease an 8 1/2 x 4 1/2 inch loaf pan (I used butter). Whisk together 1 1/2 cups of flour, 1 1/2 teaspoons baking powder and 1/2 teaspoons salt. Beat in a large bowl at medium speed until creamy 2/3 cup sugar, 1/3 cup or 6 tablespoons softened butter and 3/4 teaspoons grated lemon zest. Beat in 1 to 2 large beaten eggs and 2 to 3 mashed bananas. Add the dry ingredients in about 3 parts, beating until smooth after each addition. Fold in if desired 1/2 cup chopped nuts. Scrape the batter into the greased pan. Bake the bread for about 1 hour, or until a toothpick inserted in the centre comes out clean. Cool slightly, then unmould. Cool completely before slicing.

*Although, I do wonder if this is to effectively lighten the flour or thoroughly mix together the ingredients. Your thoughts and ideas on these issues would be most welcome!