![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
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*
no subject
I'm really quite happy with the bananana loaf recipe I always use (which is more of a cake, really), and so are the other people who get to eat it (Judy, sometimes Penny), but yours sounds nice, too. And uses fewer utensils. But then there's the problem with measuring cups ...
*scowls at Lady Pains*
no subject
I always have my alarm set to the local indy rock station. sometimes I get whiny girls with guitars, but fortunately no religion.
*pets you*
no subject
I have the radio tuned to the BBC so as not to be driven mad by advertisements, but since that gives me a choice between a ghastly, yobby chav, a barking mad (not in a good way) elderly woman, posh classical music or the farming news, I'm not sure I'm really better off.
MOAR COFFEE! That's what I need.
*hugs*