Banana bread with butterscotch, take two

20170318_115621.jpgAfter a week of visitors, it is a quiet Saturday with just us here. I do get some friends and colleagues travelling through Accra, so it’s been a sociable week. We went to Kakum National Park and Cape Coast Castle (more on that later),  we’ve been out to dinner and and it was great. Nice today though, to catch up at home: wake up early but get up late, fold laundry and tidy up, take stock of the fridge. As usual, there were blackening bananas in the fridge, along with 4-5 pineapples, so I made granola with banana, and banana bread.

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We may just have avocados on crisp bread (and banana bread…) for an early dinner, as we are going to the theatre tonight. A friend has kindly invited us to “The Prince of Egypt” at the National Theatre, with students from the Ghana International School. Should be interesting.  I’ve never been inside there.

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Banana bread with butterscotch chips

4 small very ripe bananas, peeled and mashed  (about 230 grammes peeled weight)
2 small eggs
60 grammes sunflower oil
60 grammes thick plain yoghurt
25 grammes brown sugar
200 grammes all-purpose wheat flour
60 grammes wholewheat flour
25 grammes large oatmeal flakes
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Optional: 60 grammes butterscotch chips

Mash bananas with a fork, then whisk in eggs, sunflower oil, and yoghurt. Whisk in the rest (I did this all with a fork, too sweaty to dig out mixer) until flour is mixed through. I was making granola, so I threw in the last handful of oatmeal here.  I also used some of my precious butterscotch chips bought in Ithaca last summer:  some in the middle of the cake, some strewn on top. I used a parchment lined loaf tin. Bake at 190C for 30-40 minutes, until a testing stick comes out clean and top is golden.

Notes: This was in for about 40 minutes but with the tray of baking granola over it in oven part of the time, it is probably faster if alone in oven. Not much sugar as the bananas here are really sweet, as are the butterscotch chips.  I was thinking of a peanut-butter espresso banana bread, but went for butterscotch again.

Here are some more Ghana@60 images: decorations on a fence, and commemorative free doughnuts delivered by Uber. Yes, we have Uber in Accra! Makes it so much easier to get around town and not have to haggle about fares. There are still Ghana flags all over town, and banners and decorations on red, yellow and green.

Another enjoyable point of the week: we got our one and only Christmas card sent to Accra! Mailed in mid-November, it finally reached us. Our office has a PO box, as there is no street mail delivery, and even then, some things do not arrive. Apparently Ghana and Italy were the two countries where my friend mailed Christmas cards, and they all arrived after 2-4 months.  We just tell family to send mail to our Rome address and someone will scan it for us. It was thus unexpected and very nice to get an actual card.

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2 thoughts on “Banana bread with butterscotch, take two

  1. Laurel Barton

    It sounds lovely except for the bananas. 🙂 I like bananas when they are fresh and still almost green, but banana bread makes me gag. I wonder about using apples…. I love the idea of butterscotch chips.

    By the way, my 65-plus-year-old krumkaka iron made it out of storage and to our new home in Oregon. I will have to replace it when I make krumkaka this year (after a lapse of many years) as one of the wooden handles has been scorched over the years and is falling off. Cannot part with the relic, though, as my Swedish grandmother taught me to make the cookies on it. New ones are quite expensive: $50.00 on Amazon!

    Reply
    1. krumkaker Post author

      That is funny! I am the opposite. I really, really do not like the taste of fresh bananas, but I’ll eat them in pancakes or banana bread. Grated apples would definitely work here, I think.
      Best wishes for making krumkaker!! Sounds like a lovely classic iron.

      Reply

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