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banana banana banana
You know how last night I was talking about getting more sleep? Well I don't think that's going to be a problem tonight. I am so tired I am about to drop dead from exhaustion! The combination of getting up really early, my first day back at work, lady pains and the cold I picked up last week have all served to knock me over and stomp on me thoroughly.
*wilts*
But before I toddle off to dreamland, there's a couple of things to share with you.
Firstly, Jared and Jensen are at it again, being all cute and adorable at a public appearance. This time it was for the Red Bull Soap Box Derby, a charity event held in Vancouver over the weekend. Thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
missyjack, there's a whole host of photos, vids and reports for your squeeing pleasure over at Super-wiki.
Secondly, OMG banananana bread! The other day I found this super easy recipe for banananana bread and seriously, it's the best thing ever!!
Banana and Sultana Bread
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
1/2 cup (110g) caster sugar
3/4 cup (125g) sultanas
2 eggs, lightly beaten
1 cup (250ml) reduced fat milk
1 cup mashed banana (about 2 large ripe bananas)
Preheat oven to 180°C (350°F). Line the base and sides of a 23cm x 13cm loaf pan with non-stick baking paper.
Sift flour, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and sultanas. Combine eggs, milk and bananas in a large jug. Whisk with a fork, until well combined. Using a large spoon, stir egg mixture into dry ingredients, until well combined.
Pour mixture into prepared loaf pan. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Slice and serve lightly buttered, or toasted.
I've been making it using one cup of white flour and one cup of wholemeal to give it a bit more texture, and adding an extra half teaspoon of bi-carb to give it some more lift. Tonight I also used 1/3 cup of brown sugar instead of the caster sugar and threw in a handful of currents because I didn't have enough sultanas. I imagine it would go great with chopped dates or any other dried fruit you can think of. It's fantastic toasted when it's a day or so old (if it lasts that long!) and you could also make little mini loaves in muffin tins for that bite-sized taste sensation. Just try not to eat them all at once ;)
It's bed tome for Laylee, me thinks.
*waves nighty-night*
*wilts*
But before I toddle off to dreamland, there's a couple of things to share with you.
Firstly, Jared and Jensen are at it again, being all cute and adorable at a public appearance. This time it was for the Red Bull Soap Box Derby, a charity event held in Vancouver over the weekend. Thanks to
missyjack, there's a whole host of photos, vids and reports for your squeeing pleasure over at Super-wiki.Secondly, OMG banananana bread! The other day I found this super easy recipe for banananana bread and seriously, it's the best thing ever!!
Banana and Sultana Bread
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
1/2 cup (110g) caster sugar
3/4 cup (125g) sultanas
2 eggs, lightly beaten
1 cup (250ml) reduced fat milk
1 cup mashed banana (about 2 large ripe bananas)
Preheat oven to 180°C (350°F). Line the base and sides of a 23cm x 13cm loaf pan with non-stick baking paper.
Sift flour, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and sultanas. Combine eggs, milk and bananas in a large jug. Whisk with a fork, until well combined. Using a large spoon, stir egg mixture into dry ingredients, until well combined.
Pour mixture into prepared loaf pan. Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Slice and serve lightly buttered, or toasted.
I've been making it using one cup of white flour and one cup of wholemeal to give it a bit more texture, and adding an extra half teaspoon of bi-carb to give it some more lift. Tonight I also used 1/3 cup of brown sugar instead of the caster sugar and threw in a handful of currents because I didn't have enough sultanas. I imagine it would go great with chopped dates or any other dried fruit you can think of. It's fantastic toasted when it's a day or so old (if it lasts that long!) and you could also make little mini loaves in muffin tins for that bite-sized taste sensation. Just try not to eat them all at once ;)
It's bed tome for Laylee, me thinks.
*waves nighty-night*