Hi there, so long time no see. Sorry about that, one of those life zooming off in a different direction moments. Mostly because of this:
That’s my husband’s arm – it’s sort of dominated our lives for the last two months – from the moment he horribly injured it at a judo competition. Anyway he’s doing a lot better now, as of yesterday he doesn’t have to wear that brace any more. He’s also been able to start physiotherapy and it’s amazing how quickly a young fit person can heal, not to mention what wonders surgeons can perform. Andrew was so lucky in the vascular, plastic and orthopaedic surgeons who treated him, I can’t get over how amazing surgeons are. They fix people who are broken, it’s jaw dropping when you think about it.
Anyway I can’t really say any more about all that without straying into the gory detail. Other exciting, busy things have also been happening over the last two months. I submitted my research proposal for my Masters and it has been approved! I also attended an incredibly inspiring conference in Canberra, the inaugural conference of the . It was full on, and I should really write a whole series of posts about it. If I manage to carve some time out of my current schedule I’ll do just that. Anyway I was involved in a panel at the conference and there’s a for anyone interested (I’m on the far left – but as I’m sure only family and friends will look I probably don’t need to say that!)
But really I should get on to the banana bread, because that’s why you’re here right. I made this the other day and quickly snapped a photo for facebook, before being reminded that I was meant to give people recipes not just photos (thanks Anna!) This is my slightly adjusted version of the banana bread from Essential Baking, published by Murdoch Books. It’s really quick, absolutely delicious, and stays fresh for a good five days or so. As I mention below, I like to use half plain wheat flour and half light rye flour, but another mix or just plain old plain flour would be fine.
Choc-chip banana bread
250g plain flour (I prefer a half-half mix of wheat and rye)
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
150g unsalted butter, softened
160g soft brown sugar
2 eggs, lightly beaten
3 ripe bananas, mashed
100g-ish dark chocolate chips
Preheat the oven to 180 centigrade. Grease and line a 13 x 23cm loaf tin.
Sift together the flour, baking powder, spices and salt. In a separate bowl cream the butter and sugar. Add the egg gradually, beating thoroughly after each addition. Mix in the banana and chocolate chips. Gradually add the sifted dry ingredients and then mix until smooth.
Get the mixture into the tin and bake until done (the book says 35-45 minutes, mine took a good 50, anyway test with a skewer). Cool in the tin for 10 minutes then turn out onto a wire rack.