Tag Archives: Banana Bread

A Push in the Right Direction…

…sometimes you need a little shove.  I’ve got rather off track over the last few weeks with highs – birthday celebrations, and lows – the poorly pussy cat, so I’ve been really grateful for a bit of focus.  So I’m saying a big thank you to two blogging lovelies who have put in a lot of work to come up with a ‘Big Idea’ which not only concentrates the mind, but introduces a whole new section of the blogging fraternity.

Firstly, there’s Silent Sunday.  It’s a wonderful idea, which you can find out all about here, because if, like me, you always have your camera with you, even when the week is such that you just have no words… there is always a photo which will say it for you. Thank you Jay, photographer extraordinaire!

And then there’s Handmade Monday, curated by Wendy of Ist Unique Gifts who has concentrated my mind wonderfully over the last couple of weeks so I’m getting back on track. Thank you ladies!

So what have you been up to, I hear you wondering… Well, I’ve been tinkering around with the idea of making framed pieces using  needlefelting, to give more of a context to them, and I’m just beginning to feel happy going in that direction.  My first piece was this, which is in the folksy shop now…

And with my Handmade Monday hat on today I put the finishing touches to this…

…a framed flying pig….I’m very fond of the flying pig!

I’ve painted and distressed the frames I bought to experiment with, they are a soft Swedish grey with a beeswax sheen which is a favourite of mine.  Quite a few pieces of nondescript furniture in our cottage have had that treatment!  I wan’t sure what to put in the smallest of the frames but today I devised this….

…the ribbon along the bottom has been hand printed to say…

And just to add the little extra to the whole ‘handmade’ aspect of this evening, as I’ve been typing this, the room, no the whole house, has been filled with the smell of Banana Bread cooking! I feel SO virtuous!

Which reminds me, thank you so much for all the lovely comments about the Welsh Cakes.  They really seemed to strike a chord, especially with expat Welsh ladies!  I hope the recipe worked for you, and brought back a little taste of home…

If you want to meet all the other Handmade Monday Bloggers, you’ll find them here. And if you decide to join in, with this or Silent Sunday, do let me know, I’ll be paying you a visit!

See you soon! x

Midsummer…

…can it really be the longest day? I try hard to avoid the thought, put into words on TV this morning, ‘Well, it’s all down hill from now on!’ Nooooo…

But I’m getting excited now. This weekend We are off to the the South Coast, near the New Forest, to stay for the weekend. It will be a family party, to include little boys – and Higgins – so it’s going to be fun! And as it’s an early birthday celebration for me, I am, wait for it … not allowed to do any cooking !!!  WOW!  (I’m just hoping that doesn’t mean I have to do all the washing up!)

But, I’m sure that doesn’t mean I can’t slip a cake or two into the coolbox to take with us, and I do have a banana problem.  Why do they apparently leave the shop green, and within the space of (it seems) a day they look like this?

But I have my trusty Michael Barry recipe to help out on these occasions…

(You can always tell a good recipe book by it’s disgusting appearance and grease splattered pages.  This one is twenty years old and some pages have to be prised apart…oh dear!)

However, I will pass my version this banana-y goodness on to you to use if you are ever similarly affected by a glut of squidgy-ness.

Banana Bread

Makes 1 loaf

Pre-heat the oven to Gas Mark 4, 350 deg F (180C)

8oz (225g) SR Flour

4oz (100g) butter

5oz (150g) golden granulated sugar

1lb (450g) bananas (the gooier the better, peeled and
mashed)

½ teaspoon salt

2 eggs

100g Silver Spoon chocolate chips
Method

Mix all the ingredients except the chocolate chips together, in a food mixer or by hand in a bowl with an electric whisk.  When it’s thoroughly mixed, add the chocolate chips. Pour into a 2lb loaf tin,  I line it with a strip of baking parchment, and bake for between an hour and an hour and a half.  The loaf is done when a skewer pushed into it comes out clean.
Cool on a wire rack before slicing.

The chocolate chips are a real indulgence, I often use up ends of bags of assorted dried fruits, cherries, nuts  in this recipe and you could add some mixed spice, no two cakes are ever the same!  It keeps well too, if it’s allowed to!