Last Wednesday Dan and I met the lovely Haj and Becky at Thorpe Park for a day of ‘extreme thrills’ and long queues. Due to hectic schedules on both sides we haven’t seen each other in months so it was great to spend a random Wednesday in June together.
I was a little worried as I’m a massive wimp when it comes to big rides and everyone else I went with absolutely loves them. I was shaking like a leaf the first time we went on Swarm (we went on three times, and yes once was backwards!) and I was more than a little wobbly when it ended but by the end of the day most of my fear had gone and I even managed a go on Stealth which I was absolutely terrified of!
I’ve said many times but Haj and Becky are some of the funniest people I know, they just crack me up. Half way round Colossus when Haj yelled out that he’d dropped Becky’s keys out of his pocket to tease her, which was hilarious to overhear.
Poor Dan didn’t enjoy some of the spinning rides at all, on Zodiac he just kept repeating ‘sick as a dog’ the entire time. He probably would have felt the same on the teacups but he and Haj were having too much fun making us spin round as fast as possible (this was after we delayed the ride to find a better – faster teacup) it was a real squeeze getting 4 fully grown adults into one child size ride.
Until this loaf all the recipes I have tried before have had a fudge like texture, much the same as brownies. This loaf has a fluffy bread like consistency which is a welcome change. The top becomes glossy and sticky almost as if the loaf has been glazed. You may have noticed from the photos that half of it is missing, Dan and I over excitedly kept eating slices with giant mugs of tea, wrapped in a duvet watching old episodes of the US office. The last few slices were packed away in my bag with bottles of hand sanitiser and sun screen and shared out between rides at Thorpe Park.
from the Guardian
makes 1 loaf
350g ripe peeled bananas
180g plain flour plus extra for lining the tin
2 ½ tsp baking powder
1 tsp salt
160g soft light brown sugar
2 eggs beaten
4 tbsp melted butter slightly cooled plus extra for lining the tin
50g roughly chopped walnuts (optional)
Preheat the oven to 170C, grease and flour a 2lb loaf tin.
Put ⅔ of the banana in an electric mixer until well mashed (you could mash it by hand in a bowl) add the remaining ⅓ but stop beating when it’s still quite lumpy.
Scrape it into a bowl and put to one side. In another bowl sift together the dry ingredients.
In the stand mixer beat together the sugar, eggs and butter until light and fluffy, they will slightly increase in volume.
Using a wooden spoon fold in the bananas, then lightly the dry ingredients until just mixed, then stir in the walnuts.
Pour into the tin and bake in the middle of the oven for approximately an hour. The top will be a rich glossy brown and an inserted skewer will come out clean.
Cool in the tin for 10 minutes, and then remove and cool on a rack until room temperature.
Will keep for a week in the fridge kept in an airtight container.