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Sundae · 02-27-2012, 02:02 PM

Didn't take photos, but might have a second chance tomorrow.

Made Wolf's Banana Bread yesterday.
Twice.
She was right - it is super quick and easy, with a long cooking time which gave me ample time to wash up and clean the work surfaces. Flour and me - we don't cohabit well.

I went upstairs with a cup of tea, sat on my bed reading with the Dizcat trying to climb onto my shoulders. Then all of a sudden it occurred to me - did I even put the raising agents in?! No idea where the thought came from, I was reading Paul Monette's touching AIDS memoir.

So I belt downstairs and the only things left on the counter top were the raising agents. Sure proof that they had simply not been touched during the cooking, cleaning and putting away process.

Out of the oven comes the tin. 27 minutes according to the timer and it does resemble suet pudding. Put it out to cool and then bin. Washed the tin. Started again. Thank goodness it was such an easy one-bowl cake, or I would have given up.

So. Second time around.
I had decided to make it in my tube pan (after looking up what that meant).
I thought it would be nicer for the staffroom, because people could have little chunks rather than slices. Finger food if you will.

I had to buy Ground Cloves. I can only imagine I will use them again in this recipe. Never had a need for them before.
When the lovely risen cake came out of the oven (50 minutes) I left it for 15 minutes before decanting. It came out beautifully. Of course turning a bread upside down misses the point of the lovely crust. I'll make a formal loaf next time.

I sliced off some of the bottom to even it out, and served said castoffs to Mum, Dad and Maureen.
I knew Mum wouldn't like it. Too heavily spiced for her. She'd already signalled her disapproval by asking "What is that you're supposed to be making?" when it was cooling. She had a scrap and said it was okay when eating it but she didn't like the aftertaste. Dad had one piece then said he was saving himself for his dinner (it's true, he has such a small appetite). Maureen liked it. I should say so - someone ate about 90% of the pieces. I doubt it was her personally. I think Mum might have got over the "aftertaste" as soon as I left the room

I also tried a bit of the cutoff. The spices overwhelmed the banana, which was good for me.
I will halve them when I next make it though.
I think we have a different perception of what Banana Bread is over here.

Took into work and as with last week, there were four shop-bought cakes on the table already - Mrs G's birthday was on Sunday. I wish I'd known. It would have been nice to buy her a card for a start!

So there was 3/4 of the BB left at 15.15.
Never mind, gives me a chance to take a photo for you tomorrow.
Although the teachers sometimes descend on the staffroom late afternoon...

Those who had some said it wasn't what they were expecting, but they liked the flavour. And that it was very moist. Two questioned me about that and I had to admit I didn't know - I simply described the stages. In general we use self-raising flour here, and solid fat not oil.

I have promised them a carrot cake next week.
Damn I wish I had a food processor. I've put this classic off because the idea of grating so much grims me out. Does it have to be grated? Can't I just liquidise it?

02-27-2012, 02:02 PM	#101
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Didn't take photos, but might have a second chance tomorrow. Made Wolf's Banana Bread yesterday. Twice. She was right - it is super quick and easy, with a long cooking time which gave me ample time to wash up and clean the work surfaces. Flour and me - we don't cohabit well. I went upstairs with a cup of tea, sat on my bed reading with the Dizcat trying to climb onto my shoulders. Then all of a sudden it occurred to me - did I even put the raising agents in?! No idea where the thought came from, I was reading Paul Monette's touching AIDS memoir. So I belt downstairs and the only things left on the counter top were the raising agents. Sure proof that they had simply not been touched during the cooking, cleaning and putting away process. Out of the oven comes the tin. 27 minutes according to the timer and it does resemble suet pudding. Put it out to cool and then bin. Washed the tin. Started again. Thank goodness it was such an easy one-bowl cake, or I would have given up. So. Second time around. I had decided to make it in my tube pan (after looking up what that meant). I thought it would be nicer for the staffroom, because people could have little chunks rather than slices. Finger food if you will. I had to buy Ground Cloves. I can only imagine I will use them again in this recipe. Never had a need for them before. When the lovely risen cake came out of the oven (50 minutes) I left it for 15 minutes before decanting. It came out beautifully. Of course turning a bread upside down misses the point of the lovely crust. I'll make a formal loaf next time. I sliced off some of the bottom to even it out, and served said castoffs to Mum, Dad and Maureen. I knew Mum wouldn't like it. Too heavily spiced for her. She'd already signalled her disapproval by asking "What is that you're supposed to be making?" when it was cooling. She had a scrap and said it was okay when eating it but she didn't like the aftertaste. Dad had one piece then said he was saving himself for his dinner (it's true, he has such a small appetite). Maureen liked it. I should say so - someone ate about 90% of the pieces. I doubt it was her personally. I think Mum might have got over the "aftertaste" as soon as I left the room I also tried a bit of the cutoff. The spices overwhelmed the banana, which was good for me. I will halve them when I next make it though. I think we have a different perception of what Banana Bread is over here. Took into work and as with last week, there were four shop-bought cakes on the table already - Mrs G's birthday was on Sunday. I wish I'd known. It would have been nice to buy her a card for a start! So there was 3/4 of the BB left at 15.15. Never mind, gives me a chance to take a photo for you tomorrow. Although the teachers sometimes descend on the staffroom late afternoon... Those who had some said it wasn't what they were expecting, but they liked the flavour. And that it was very moist. Two questioned me about that and I had to admit I didn't know - I simply described the stages. In general we use self-raising flour here, and solid fat not oil. I have promised them a carrot cake next week. Damn I wish I had a food processor. I've put this classic off because the idea of grating so much grims me out. Does it have to be grated? Can't I just liquidise it?