Sunday, 18 September 2011

Ina Paarman's Banana Bread

Sofia had the astonishingly good presence of mind to divert her procrastinating over her essay into something tastier. This banana bread has been signed off as 'excellent' by two generations of Youngleson cooks.


125 g butter
250 g castor sugar
2 extra large eggs
2 T (30 ml) yoghurt
1 t (5 ml) vanilla essence (vanilla extract is nicer and less synthetic though)
6 ripe mashed bananas
4 T (60 ml) chopped nuts - I'd suggest walnuts (optional)
250 g flour
1 t (5 ml) bicarbonate of soda
1/4 t (1 ml) salt

Cream together the butter and castor sugar until light and fluffy.
Lightly beat the eggs with a fork. Add to the butter mixture, creaming it in gradually.
Add the yoghurt and vanilla essence.
Fold in the bananas (and nuts).
Sift the dry ingredients together twice (if you can be asked...). Fold into the banana mixture until well blended.
Pour mixture into a lined and greased loaf tin.
Bake at 180C (350F) for 50 minutes to 1 hour until golden brown and firm.
Leave to stand on tray until cool.