In the immortal words of Monty Python: “And now for something completely different…” 🙂
To answer my question in the subject line, today I will consider baking as a craft. Hope you don’t mind. 🙂
I got a request for my banana bread recipe so, since I promised to post it if I got a request in my comments for the post Another round of TAG, I am obligated to do just that. I had hoped to post it on Monday but I was missing the most important ingredient – bananas. (Sorry, Matt!) Yesterday was 10% Tuesday at our local Garden Market IGA, which I never miss unless I’m deathly ill. On these days, I pick up the majority of my monthly groceries, so it is usually a MAJOR SHOP! By the time I was done, it was too late in the day (and I was too tired) to make the bread – and I wanted to have photos to enhance the instructions. That brings us to today. I know I normally post something crafty, but I think that baking takes a little skill, so I will treat it as such.
First, I’ll list the ingredients in the order I add them, then I’ll describe the process, complete with photos.
Sour Cream Banana Loaves (makes 2 large loaves, or one large loaf and one bundt-sized cake)
Ingredients:
1 cup (225 grams/ml, if melted, or two bricks of hard margarine) butter or margarine, softened
2 cups (450 ml) white sugar
4 eggs
2 teaspoons (10 ml) vanilla extract
2 teaspoons (10 ml) lemon juice
1 cup (450 ml) sour cream
5 ripe bananas
3-1/2 cups (780 ml) flour
2 teaspoons (10 ml) baking powder
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) salt
Here are the step by step instructions:
1. Set oven to 350 degrees Fahrenheit (180 degrees Celsius) and allow to pre-heat. Prep pans by wiping them with oil (or spraying with PAM) & adding a bit of flour, shaking it around the pan until it’s all coated. Shake out excess.
2. If your butter/margarine is hard, soften it in the microwave, or leave it on the counter for awhile.
3. Cream butter/margarine and sugar.
4. Add eggs and mix well.
5. Add remaining wet ingredients (vanilla, lemon juice, sour cream)
6. Depending on the ripeness of your bananas, you might be able to skip this step. Today, my bananas were not nearly as ripe as when I usually make banana bread, so I chopped them before adding them to the batter. If their skins are black or nearly black, I don’t usually bother chopping them first, just drop them into the bowl and blend them well.
7. Beat batter until the banana chunks are ground down and blended into the batter.
8. Add measured flour into a sifter or sieve. On top of that, add the remaining dry ingredients and sift into batter.
9. Blend well, scraping the sides of the bowl occasionally to ensure all ingredients are mixed into the batter.
10. Once the batter is well-blended, lift beaters and scrape the batter off of them, mixing in the scrapings.
11. Pour into pans, dividing batter so that it fills each pan to about the 1/2 to 3/4 mark.
12. Place on centre rack of oven, leaving a bit of space between the pans to allow air to circulate around them.
13. Bake for 60 minutes.
14. When timer goes off, stick a skewer in the centre of the loaf/cake. If it comes out clean, the bread is ready. If it contains batter, bake another 5-10 minutes. (Times will vary a little, depending on the oven)
And there you have it! You can always add a butter icing if you use a cake pan, or you can simply dust the top with icing sugar.
So, what do YOU think. Can baking be considered a craft?
This one sounds great. I like the way you have designed the post with the photos at the sides and text falling in the middle. I need bananas to be able to make this one too!
I will usually use the really dark brown bananas, if I don’t add them to pancakes and I have enough for at least half the recipe. Fortunately when I went to the store, yesterday, they weren’t too green. 🙂
Wow. That looks absolutely delicious! I might just have to try it. Thank you very much for sharing!
My pleasure! It’s such an easy recipe and always turns out great. If you do try it let me know how it turns out. 🙂
I have no doubt at all that backing is both a craft and an art. You did a good job with this post and I’m going to keep the recipe, banana bread isn’t something that I’ve ever been tempted to make but now – well I just might. – Thanks
If you do, I hope you like it! 🙂
ooops of course that should have said Baking – duh – sorry
No problem! It’s easy for fingers to slip on the keys. 🙂
Fantastic!
🙂
Baking is most definitely a craft!!
That’s kind of what I thought! 🙂
YUM!!!! Thanks for sharing!
You’re more than welcome! 🙂
Super like. I’m going to ask Mr. LT to make it. He’s the baker in the family. I’m just the lowly cook. 🙂
Nothing lowly about cooking! Hope you like it. 🙂
Gonna try out your recipe today!
Enjoy! 🙂
Now that is a work of art!! 🙂
Haha! Thanks! 🙂
Baking can definitely be a craft, yes. And it’s most definitely an art. 😉
Your banana bread looks delicious. In South Africa, we also make a banana bread, but it’s a little different to yours.
My mother’s banana bread recipe did not include the sour cream, which really makes it moist. The lemon juice adds another slightly different taste, too. 🙂
Looks yummy. Remembering to take all the photos while you’re prepping and baking is an art too.
Yes, I had to plan out when to take a picture and how to do it when some steps require two hands and one to hold the camera! 🙂
Yummmm!!!! I will make it someday! 🙂
Hope you like it, if you do decide to make it. 🙂