This week I am proud to introduce our youngest contributor to date, my daughter Lily Biba Gorrod [age 4 ¾].
If there are two food items I feel I am constantly buying it’s bread and banana’s. With packed lunches five days a week, a loaf of bread doesn’t hang around long, but bananas; well lets just say my two children are like little monkey’s! However Lily can be quite fussy where blemishes are concerned. If a banana shows any signs of bruising she will refuse to eat it. Well that was fine, Arthur doesn’t mind the odd bruise, particularly once it has been pureed. But now she has other plans for bruised bananas. She has learnt that if they start to go brown they are the perfect ingredient for banana bread – very canny eh!
We have lots of banana bread recipes, some plain and to the point, some studded with raisins soaked in whisky, a recipe with the addition of cherries and this recipe with dark chocolate. So after a little thought, Lily decided that sharing this recipe would be a nice thing to do, so other children could make it with their mummy’s [or daddy’s] and have it in their lunch boxes too. It’s a great recipe for children as there is lots of mixing, whisking and mashing involved.
This cake is called ‘bread’ simply because it is baked in loaf tin. However it is delicious toasted and buttered as a breakfast treat. Today, we are invited into ‘Lily’s Kitchen’…
Lily’s Banana and Dark Chocolate Bread
250g self raising flour
Pinch of salt
1 level tsp baking powder
150g caster sugar
100g butter, softened
1 tsp vanilla extract
475g [approx 4] ripe bananas, peeled
75g dark chocolate, chopped [or use chocolate chips]
1 oiled and lined loaf tin 13 x 23cm
1. Preheat the oven to 170C [325F], Gas Mark 3.
2. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
3. Whisk the eggs, vanilla extract in another bowl. Then add the bananas and mash well with a potato masher. Add the chopped chocolate.
4. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the ovem for 1 – 1 ¼ hours until a skewer inserted into the middle comes out clean.
5. Allow to cool for 5 minutes before removing the cake from the tin. Serve sliced and buttered.
Author: Rohini Wahi
Rohini is a London based freelance journalist and trend forecaster for the design industries. She has worked for Elle Decoration, Living Etc, Houzz and Design Sponge amongst others.
She loves a period drama and keeps a tidy home. Launched in 2007 The Beat That My Heart Skipped focuses on home inspirations, design trends, lifestyle and food – coupled with an insight into Rohini’s work and home life – from key picks at trade shows to styled weekend soirees. To contact Rohini for queries, work for hire or just to say hi drop her a line at firstname.lastname@example.org