Baking Banana Bread

I love bananas.  One of the real treats living in Nigeria was the abundance of the fruit – we could just walk into the garden and pick them straight from the ‘trees’, although you had to keep a careful eye out for snakes.  The bananas in Nigeria were nothing like the big tasteless ones you tend to get in Europe, they were small, soft and oh so sweet.  We were even able to get red bananas which were sweeter still, and plantain which is not at all nice raw but is beautiful fried. 

One of the things that surprised me when we moved to Kazakhstan was the easy availability of bananas, we get them year round and although they are a little pricey the cost is not prohibitive.  I am not sure where they come from but they are reasonably tasty.  They do perish rather quickly so you can have to

eat them fast or leave a few to go black and then bake banana bread. The break is very easy to make - so much so that I tend to use it as my stand by for unexpected visitors and the children have learned that if they leave some bananas in the bowl they will get cake.  It is also a cake with ingredients that are easily sourced just about everywhere, even in the most obscure postings.

My banana bread is based on a heavily edited version of Nigella Lawson’s recipe from How to Be a Domestic Goddess. I leave out the nuts (I worry about young children eating nuts) and add chocolate chips.   I take 110g of raisins and soak them in Tokaji overnight, if I don’t have time or, more likely, forget to do this the day before I just boil them up on the hob.  Most recipes call for rum, brandy or bourbon but the mellow taste of Tokaji works extremely well with the banana bread.  It is, in fact, my sweet cooking wine of choice but it can be difficult to find.  In a pinch I will use Madeira or Sherry.  

Raisins in Tokaij

In one bowl I combine approximately 175g of flour, 2 teaspoons of baking powder and ½ of baking soda. 

In another bowl I mix 125g of melted butter and 150g of sugar.  Add 4 mashed, over-ripe bananas to the butter mix followed by two eggs, the raisins (and any left-over Tokaji, don’t waste it) and vanilla extract.  I then add the dry ingredients to the wet; I find if I add a little at a time I only need to use a wooden spoon to mix. Once that is done I add the chocolate chunks about 75g, I like really dark, bitter chocolate because I think it combines well with the bananas, if I can't find proper cooking chocolate I just use my own. 

Ready for the Oven

The cake goes in a low oven (about 170 degrees) until a tester (a knife in my case) comes out clean, this is usually about 1 hour but it might take a little longer.  I know that I should not eat the cake mix but who can resist it? The mashed bananas make this particular mix deliciously satisfying.

Banana Bread

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How to Start a Family Pancake Day Tradition

Shrove Tuesday; children around the world get to enjoy pancakes for pudding at school or as a treat when they get home.  My mother would always have pancakes ready for us when we got home and I try to do the same for my children. 

I usually cook pancakes or waffles for breakfast on a Saturday morning but I held off last weekend and promised the children pancakes for supper today.  It always surprises me to see pancake mix on the shelves of the supermarkets in the UK.  They are the simplest things in the world to make and when I read the instructions on the side of the ‘ready made’ mixes they usually say ‘just add milk and an egg’.  Since the basic ingredients are milk, egg, flour and baking powder I am at a loss as to what people think that they are buying.  I did once buy a packet to see whether it had a special ‘ingredient x’ that made the pancakes taste superior to my own but I was underwhelmed. 

I never measure my pancake mix, I just add the basic ingredients by judgment and mix them up – more milk for crepe’s and a thicker mix with a little more baking powder for American style pancakes.  If I want a richer taste I might add an American cup measure of yogurt or ricotta.  Sometimes I use a cup of sourdough starter instead of baking powder.  I always fry my pancakes in butter, it gives a much nicer taste than oil.

Melt the butter while preparing the mix.  The pan has to be very hot.  

Brown and ready to eat.

When I was a little girl my mother would sometimes add sugar and apples to the mix.  She fried the pancakes in a beautifully heavy, thick bottomed, cast iron pan.  This was never washed in soap but always oiled and layered in kitchen paper before being put in the cupboard.  It is a thing of beauty and I truly covet it.  I thought about taking it home with me when she died, it traveled round the world with her but sadly it is too heavy to bring abroad on our limited baggage allowance.  I have left it with my father for now, I use it sometimes when I visit him and it always brings me fond memories. 

My beautiful Uzbek Pancake Serving Dish

This year I have been able to start a tradition for my own family.  Uzbek pottery is beautiful stoneware decorated in colourful patterns making it a feast for the eyes.  We know a potter who comes to Astana a few times a year.  Sukrob brings plates directly from his own workshop and is able to fulfil individual requests.  My Christmas present last year was a full dinner service that my wonderful husband ordered for me.  He also bought me a pancake server.  This is actually a ‘plov’ dish, designed to keep rice warm but it works wonderfully for pancakes or just about anything else.  I look forward to the day when I can cook my Shrove Tuesday pancakes on my mother’s frying pan and serve them to my family in my plov dish.  I wonder what my daughter will add to the pan and the dish when she passes them on to her children.

Pancakes in their dish.

All rolled up and ready to eat.