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.
This banana bread has been voted by the family as their all time favourite.
And they’ve eaten the many variations I’ve made… so they do speak with some authority!
It comes from the Violet Bakery Cookbook.
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.
With yet another banana bread recipe….
I made this bread twice. The first time with greek yoghurt and olive oil.
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.
The second time I made the recipe with buttermilk and vegetable oil.
I bought a longer tin that the recipe calls for this time.
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.
(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!
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.
RECIPE from the THE VIOLET BAKERY COOKBOOK
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.
BANANA BUTTERMILK BREAD
6 very ripe bananas
150g vegetable oil (I preferred light extra virgin olive oil)
200g dark brown sugar
1 teaspoon vanilla extract
1 teaspoon dark rum (I used bourbon)
75g cultured buttermilk or plain yoghurt (I used greek plain greek yogurt)
210g plain flour
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
1/4 teaspoon fine sea salt
3 tablespoons caste sugar
butter, for greasing the tin
1. Preheat the oven to 180C / 160C (fan).
2. Butter a 25cmx10cm loaf tin and line with parchment paper.
3. Reserve half a banana for the top of the cake and mash the remaining banana well.
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.
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.
(The author states she sometimes uses a kitchen blowtorch to help this process along).
8. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Finally… and most importantly…
enjoy the most incredibly moist, yet delicate, banana bread you’ve ever eaten!
Just as I am doing as I write this x