The Netherlands only has one Starbucks at the moment, which may go some way towards explaining why the Dutch seem to be ignorant of the concept of banana bread. I was surprised by this - given how popular it is in Australia as the addition to one's morning coffee - and so I made some yesterday, taking it to work today to try and convert the natives.
No photo, but recipe follows:
BANANA BREAD WITH RASPBERRIES
Ingredients
150g butter
1 cup brown sugar
2 eggs, beaten
2 bananas, mashed
2 cups self-raising flour
1 tsp baking powder
½ cup milk
½ cup frozen raspberries
Method
1) Preheat oven to 180°C
2) Grease and line a loaf-shaped cake tin
3) Cream butter and sugar
4) Gradually add in eggs
5) Add banana, flour and baking powder, milk and stir
6) Carefully add raspberries
7) Pour into pan and smooth surface
8) Bake for 45-55 min
9) Cool in pan for 10 min before removing to a wire rack to cool completely
Preparation time: 15 min
Cooking time: 55 min
Serves: one shop’s worth of staff
Source: Kim Meredith, Taste.com.au, http://www.taste.com.au/recipes/365/banana+and+raspberry+bread, 16/12/07
Additional notes
Add the raspberries to taste, however be careful as too many will distort the structural integrity of the loaf (i.e. it will fall apart when you try to slice it...) The recipe I cribbed from said you could use fresh raspberries, however that to me is the worst kind of food sacrilege - my reaction here mirrors Gollum's reaction to the idea of spoiling the nice fisheses by frying them! Disgusting!
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