I'd enthusiastically bought a bunch of bananas for smoothies that never got made, so I decided to try my hand at making some banana bread. I consulted all my recipe books to find a recipe that fulfilled my two main requirements: using up lots of over-ripe bananas and baking in a loaf tin (because I don't own any round cake tins right now!).
I settled on the Banana Loaf recipe from the delightfully retro
Edmonds Cookery Book. This book is a New Zealand icon and - even though I'm not a Kiwi - I love it! I grew up using my mum's old copy that she'd bought way back in the old days when she'd lived in NZ for a while. They she brought me back my very own 37th edition copy when she went across the ditch for a holiday in 1996.
Edmonds has all the basics, including Boiled Eggs (page 81). This saves me phoning my mum the one time each year that I decide to boil an egg to ask her how long to cook it for! It's also got a groovy chapter of International Dishes, with things like Beef Stroganoff (Russia), Nachos (Mexico) and Pizza (Italy), which is good for a laugh given that these dishes are hardly considered "international" or exotic anymore.
Anyway, back to the Banana Loaf... It was fairly quick and easy to whip up, and it tasted fantastic!
Just out of the oven!
Up close and personal
About to tuck in!
It was delicious! My beloved rated it so highly that since then he has developed a habit of letting our bananas get over-ripe every week, so I can to make this banana loaf again...
