Bananas for banana bread.

So. Since I've been home from New York I seem to have been struck down by some mystery deadly virus (actually, I'm pretty sure it's just a bug) but I am getting really dramatic about it. Stabbing pains in my stomach. Vomiting every 15 minutes. Fainting about twice a day. Sore throat. Today was the climax of my illness and I was literally doubled over in pain. Somewhere during this... situation... I decided what would really cure me would be nice, sweet, homemade banana bread.

I had a quick shower to wash off that slimy feeling and started to prep for my recipe. This was really bittersweet. I would smell all of my favourite ingredients and dry wretch at the same time. I hope this doesn't trick my brain into hating these ingredients now. Because I actually live for chocolate and sugar.

It's kind of weird that I am prefacing this recipe by a kinda gross story... but I am jet lagged and want some sympathy. Also, speaking of jet lagged, I was in some kind of funk - and although normally a neat freak in the kitchen today I had a little situation. A sitch in the kitch if you will... I burnt my hand. I dropped half the mixture on the floor. I needed two (TWO!) shirt changes due to spilling things down my front. I got electrocuted by the electric mixer (it's been doing this for years, but who can be bothered buying a new one). And finally... I *almost* dropped the mixing bowl as it is so damn heavy holding it up in my left hand!

Anyway, I'm not really selling this recipe - but let me tell you - asides from the drama and sickness, this was the best tasting banana bread I've ever sampled (and that is a lot). Srsly. I wish computers had a smell-o-tron feature just so you could smell the goodness of this bread.

I have a weak spot for banana bread and this recipe is no exception. This is one of my favourite things to cook and it is exceptionally easy.

The best thing about this recipe is that you can add different ingredients - I add whatever is in the pantry or needs to be used before it's expiry. This recipe is actually a combination of a few recipes, but I've pulled what I think gives the best results.

Instead of the nuts, chocolate and spices I used you can easily add in any of the following (or whatever else takes your fancy):
Orange zest, 30mL coffee, sultanas, walnuts, rum, kahlua.... the list goes on.

I have struck gold though with what I added this time and I am sticking to it:

Banana bread
Makes one loaf.
1/3 cup (80mL) milk
3 browning bananas (about 250g or 1 cup) mashed with fork
250g softened butter
1 cup caster sugar
1 tsp vanilla essence
4 eggs
1 and 1/2 cup self-raising flour
1 tsp baking powder
30g finely chopped macadamias
30g slithered almonds
30g white choc chips
pinch of nutmeg
pinch of cinnamon
You'll also need a long cake tin...

1. Preheat fan-forced oven to 180 degrees

2. Heat the milk in a saucepan over a low heat. Add the mashed banana and cook (while intermittently
    stirring) for about five minutes. Cool well.

3. Cream the butter with the sugar and vanilla until the mixture is pale and fluffy (I use an electric mixer
    on low speed).

4. Beat in the eggs one at a time (electric mixer).

5. Mix in sifted flour and baking powder (electric mixer).
6. Add in macadamias, almonds, choc chips, nutmeg and cinnamon and fold in with a spatula.

7. Gently add the banana and milk mix and fold in.

8. Pour into cake tin and bake for approximately one hour. When a skewer comes out hot and clean the
    cake is ready.

9. Allow the cake to cool on a wire rack for approximately ten minutes in the tin and then remove from
    tin to cool for remainder of time.

Also, a hot tip - make sure the bananas you use are starting to brown. The will look a bit funky (not in a good way) but I assure you this is the tip to getting perfect banana bread. Ripened bananas will give a soapier taste, while brown bananas are what adds that sugary taste. Yum.