Monday, 17 March 2014

Buds are Bursting and Banana Bread

The cucumber and tomato seedlings are the first to appear in the propagator and the sun has opened the Magnolia Stella buds.according to my 5 year diary they opened the same time in 2011 and 2012.




My Clematis Durandii  grows up through the pyracantha which is lovely when it is out,it isn't self supporting so I planted in the pyracantha s0 I wouldn't need to keep tying it in all of the time.



As for the Banana Bread, hubby is running the Paris marathon on 7th April to raise some funds for the greenhouse for the Hospice project. Now he will come back soon after running for over 3 hours totally shattered. Now it's a fine balance between replacing calories without replacing too much fat !! as I am sure even those of us not running a marathon can relate to. Now he doesn't eat bananas as a rule but will eat them when disguised in a bread/cake,Angela Nilsen has done some lovely recipes with less fat in so this is one of hers that I have tweaked a little.

2 very ripe bananas with very black skins
1/2 tsp vanilla extract
175g/6oz plain flour
50g/2oz wholemeal flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
25g/ 1oz ground almonds
25g/1oz butter cut into pieces
85g/3oz light muscovado sugar
25g/1oz chopped blanched hazelnuts
2 medium eggs
100g/4oz 0% fat natural yoghurt
3 tbsp Wharfe valley extra virgin  rapeseed olive oil with lemon

1 Heat oven to gas 4/180C/160 fan. Lightly grease a 1kg loaf tin with rapeseed oil and line with baking parchment. Peel the bananas, and mash with a fork in a bowl ( should have 200g/7oz). It doesn't matter if there are any lumps, stir in the vanilla.
2 Mix both the flours with baking powder, bicarbonate of soda, and ground almonds. Rub the butter into the flour mixture until fine breadcrumbs. Pour in the sugar, breaking any lumps, stir in the nuts and make a well in the centre. Beat eggs in a bowl, then stir in the yoghurt and oil. Tip this with the mashed bananas into the well. Briefly and gently stir together with a large metal spoon without over mixing.
3 Spoon the mixture into the tin and level the top. Bake for 45-50 mins or until a skewer comes clean out.Leave in the tin to cool for 5 mins and then lift out with baking parchment.Leave on wire rack to cool.
Now you can't have just that in the oven so I made a mix of granola bar up and popped that in for the last 25mis of cooking.



4 comments:

  1. It's a lovely time when the buds start to burst open

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    Replies
    1. It really does make you feel like spring is here

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  2. Love your latest blooms. The recipe looks excellent with wholemeal flour and yogurt. Thanks for giving pounds and ounces as well as grams which we don't use here. Must try this. Commendations to your husband. Happy first day of spring! P. x

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    Replies
    1. Thanks Pam, if you like this one the next one is ginger cake which is just as yummy

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