Banana Bread


It’s been a long time since I baked a banana bread, but we had lots of ripe bananas and we already have quite a lot of frozen ripe bananas. There isn’t much room in the freezer for any more and we probably don’t feel like having banana smoothies often in this cooler weather, so I decided to bake one this afternoon.  I followed this recipe, but the size of the cake tin I used was much bigger than the recipe calls for.  I thought it was the right size because the size of the bottom part is what it says in the recipe but it goes much wider towards the top and I guess the one used in the recipe doesn’t, so the batter came only up to about 2/3 of the way to the top.  The recipe says to bake it in the oven for 40-45 minutes but I was watching and testing after 30 minutes as it was thinner – but in the end I baked it for 40 minutes.  Our oven is hotter towards the front and the right side, so I turned it 180 degrees after one side was brown.


When I stuck a skewer in it came out clean but it looked quite wet, and I wasn’t sure if that’s how it was supposed to be.  I’m guessing it was the butter.  I don’t bake often so I’m always worried if it’s baked inside properly until I cut it, but you need to wait until it’s cooled before cutting – which is quite frustrating.  This is why I’m not keen on baking, I’m never confident.  Anyway, it was baked properly.  As this is a recipe of a Japanese lady, I guessed it would have much less sugar than those in the US or in Europe/UK so I added a little extra sugar, but it was very good.  Outside is crispy, inside is very moist, very nice.  Maybe I could have added a little more sugar.






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