July 2, 2016 by dgarnett2013
Banana Buttermilk Bread: The Violet Bakery Cookbook by Claire Ptak
Makes 1 25cm x 10cm loaf
- 6 very ripe bananas
- 150g vegetable oil
- 200g dark brown sugar
- 1 tsp vanilla extract
- 1 tsp dark rum
- 2 eggs
- 75g cultured buttermilk (or plain yoghurt)
- 210g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 3 tabs caster sugar
- butter, for greasing the tin
Preheat the oven to 180℃.
Butter a 25 x 10cmm loaf tin and line with parchment paper.
Reserve half a banana for the top of the cake and mash the remaining bananas well.
In a bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk or yoghurt. Add the mashed banana and set aside.
In another bowl, whisk together the flour, bicarbonate of soda, baking powder and salt.
Fold this into the banana mixture until just combined, then pour into your prepared tin.
Smooth the top with a palette knife or spatula and pace the reserved banana half, cut lengthways, on top. Sprinkle with the caster sugar.
Bake for 40 – 50 mins, until an inserted skewer comes out clean and the top of the cake has set and starts to caramelise. A blow torch helps this along.
Leave to cool in the tin for about 10 mins, then transfer to a wire rack to cool completely.
Made the day Nick went to Parliament Square to join the protest march over Brexit.