Banana Bread


Banana Bread

Sophie Dahl
I used to make banana bread in the fierce winters when I lived in New York and it was too freezing to do anything but bake. Eat it warm out of the oven with a lick of butter – it’s unadulterated manna.

Serves 6

* 75g/1⁄3 a cup of soft butter, plus extra for greasing and serving
* 4 ripe bananas, mashed up
* 200g/1 cup of soft brown sugar
* 1 egg, beaten
* 1 tablespoon of vanilla extract
* 1 teaspoon of bicarbonate of soda/baking soda
* 1 pinch of salt 170g/11⁄2 cups of flour (spelt or whatever)

1. Preheat the oven to 180°C/160°C fan/Gas 4. Grease a 30 x 23-cm/12 x 1-inch bread tin.

2. Pour the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla extract. Add the bicar- bonate/ baking soda and salt and mix in the flour last. Pour into the prepared tin. Bake for 1 hour, remove and cool, then serve in slices with a little butter.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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