I have a lot of cookbooks and while I may not cook from them as often as I’d like, I can confidently say that if a book has a recipe for Banana Bread, there’s a good chance I’ve made it! Paleo, Vegan, Choc-Chip, alcohol infused… I’ve made them all. Probably in the same recipe at some point.
The bakery that made the cake for the recent Royal Wedding of Harry and Meghan. It’s a book I’ve had for a while and never cooked from. However, the bunch of browning bananas sitting on my kitchen bench made this the perfect opportunity to get up and experiment.
I did not have the 25cmx10cm loaf asked for in the recipe so I used a smaller tin, 23cmx10cm. The smaller tin added more height to the bread and even though I cooked it longer there was still some raw-ish texture under the bananas I had laid on top.
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I followed the recipe and (obviously) the mixture spread more and cooked perfectly in the time stated in the book. Having said “obviously” I do need to add that sometimes even though the recipe is followed precisely, it still doesn’t work as it should! So it was great to see that this recipe did turn out as described in the book!
I loved the delicate, crispy layer of skin on the bread. The extra sprinkle of sugar before adding it the oven is no effort at all for great reward. It adds just as much to the aesthetics of the bread as it does the taste.
I have already made this recipe twice this week and I know I will make it again. I will definitely use the larger tin and having tried both versions, I think from now I will make it with the delicate extra virgin olive oil I buy for baking and cooking.
Banana Buttermilk Bread” From “the Violet Bakery Cookbook”
(Also, I can tell myself it is healthier by using the olive oil! I don’t care if I’m wrong 🙂 It makes me feel better so I’m sticking with it!)
*Also I need to add that I did not have dark rum in the house so I used my favourite Maker’s Mark bourbon whiskey. I’m not a drinker however I love the smell of this bourbon!
*The recipe calls for 6 very ripe bananas, the rest of the ingredients are all measured in weight (which I absolutely loved) however the bananas are not and they come in such varying sizes, so this step does my head in!
Cardamom Banana Bread
Having said that… the first time I used 5 bananas and the second time I used 3. I think the lack of banana weight inclusion as well as the change in alcohol is testament to the flexibility of the recipe.
*I’m adding the recipe here only because it is readily available on the internet and will include the small changes I have made.
In her introduction to the recipe, Claire Ptak the author, talks about her initial resistance to add banana bread to her bakery menu. Now, some years down the track, this recipe has proven itself to be one of the most popular items in the store.
London's Best Banana Breads
4. In a bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk or yoghurt. Add the mashed banana and set aside.
5. 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.
6. Smooth the top with a palette knife or spatula and place the reserved banana half, cut lengthways, on top. Sprinkle with the caster sugar.
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7. Bake for 40-50 minutes, until an inserted skewer comes out clean and the top of the cake has set and starts to caramelise.Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.
Some context. I’m writing this from a 12th story room in Tokyo, about to hop a train to the Kiso Valley, to Tsumago. I’ve spent the past two days wandering the technicolor streets in a daze. I don’t think I’ve ever been this alone. The language barrier coupled with traveling alone has forced solitude on me in a way I haven’t experienced in a long time.
Home is far from me, and even if I were to return tomorrow, it will never be the same because things change. I don’t know what day of the week it is; I woke up not knowing what country I was in.
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This recipe is by Claire Ptak, the owner of Violet bakery in London, from her book The Violet Bakery Cookbook, and it’s remarkable. I highly recommend it for a baker’s library. It’s full of those
It completelychanged the way I look at that simple staple of any home cook’s baking repertoire—namely now it’s something I would go out of my way to make as opposed to a way to use dangerously dark bananas.
This recipe is a reminder to all of us that wander or feel lost that home is always there. My grandmother always made banana bread with buttermilk. As did, I suppose, everyone’s grandmother. And she died. And life went on when it felt blasphemous for it to. But we are indefatigable and so human. Always. Normalcy and the gorgeously mundane are only a mixing bowl away. No matter how upside down or painful your life becomes.
Banana Bread Recipe (eggless, Vegan & Whole Wheat)
It came to be that I started writing this post on a 14-hour flight to Tokyo, my lifefor the next three months succinctly packed into a backpacksave my heart which I forgot or broke or never had or maybe gave away. Perhaps it’s happened before. I’m my own worst historian, so it’s hard to say. All I know is that I’ve again left that Tennesseevalley I’ve habitually haunted my whole life. Ghost. Runaway. She always runs away. At least that’s what they say. But I’m not running. Not at all.
Instead, I’mfacing three months abroad of work and community with someof mydearest friends &colleagues from all over theworld. And that world is wide. But when I started this I was barreling on a plane to the most unknown from the most known, literally and figuratively. I was spinning, disoriented. The whole of reality foreign, sitting in the dark listening to myfavorite terrible pop music on an airplane over the sea or over god knows, god knows what. Reality was bending again, its fabric rippling and torn asunder right before myeyes. And by myown hand. And and and forthe best because your bones know that’s true.
It’s in those moments most of all that I have to sink my hands into the earth and hang on. Because whether I’m falling or breaking, I can’t lose sight of that very basic truth: the show must go on. That’s the thing. Empires rise. Cities burn. And at any given point we might be on the seemingly winning or losing side. But while we’re alive we have to get on with the business of living. Eating. Loving. Dishes. Work. The world doesn’t stop for us; it doesn’t heed our little novels. It spins like mad, and you can either plant your feet or get flung into space. I’ve done both. I prefer my feet on the earth. So, banana bread made with buttermilk. Bake it. Whether you have calm seas or chaos.
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This recipe was written by Claire Ptak and is from her book The Violet Bakery Cookbook. It’s a compilations of recipes from her shop, Violet Bakery, in London. If you’re in London, pay her a visit!Last September, when Erlend moved out to New York, I suddenly found myself inheriting his half of household chores. It was a lot to take on and the apartment quickly became littered with my clothes, blog props, and other random crap. No matter how much I cleaned or planned ahead, there was always more to […]
Last September, when Erlend moved out to New York, I suddenly found myself inheriting his half of household chores. It was a lot to take on and the apartment quickly became littered with my clothes, blog props, and other random crap. No matter how much I cleaned or planned ahead, there was always more to do. It was tough, especially after a long day of work.
One of the hardest parts was re-learning how to cook for just one person. Most recipes exist to feed families, and most groceries are packaged and portioned for bulk and larger groups. Vegetables and produce are particularly tricky — I usually ended up with way too much for one person, and any extras I tried to save languished quickly in the fridge. It was wasteful, expensive, and unsustainable.
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So I’m trying to be better about that sort of thing. I’ve scoured my cookbooks and the internet for recipes that can easily scale down to feed just one person. I buy less at a time and shop more throughout
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