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I couldn’t resist…

The lamb from yesterday’s adventure. There aren’t many speckled flocks around. Incidentally, the lambing starts in earnest in about three weeks. Spring is coming!

I had some elderly bananas hanging around, so I have just made banana bread. This is one of those American foods that confuses Brits. For one thing, it’s clearly a cake, not a bread. They have banana cake here, but it’s light and fluffy not heavy and dense. At least, all my banana bread recipes are heavy and dense. And very rich.

I think they’re just being polite when they compliment it. They’re embarrassed for me and my inability to bake a light cake. If I called it a ‘heavy banana loaf’ or something, I bet it would go over better.

They have a thing called Soreen, which is denser even than banana bread, so it’s not outside the realm of British foods. There’s even a banana flavored Soreen.

It’s all in the marketing.

I would like British bacon 100% more if they relinquished the holy name of bacon and called it ‘chewy pork slices’ instead.


Comment from RD
Time: March 4, 2020, 8:58 pm

I thought a heavy and dense cake was what the Brits called a ‘pudding’. You know, Christmas pudding, figgy pudding, etc.

Comment from S. Weasel
Time: March 4, 2020, 8:59 pm

They use pudding as a generic word for dessert, so it’s confusing. Certainly, their fruitcake is very dense.

Comment from Skandia Recluse
Time: March 4, 2020, 9:20 pm

What’s in a name, eh?

Comment from Drew458
Time: March 4, 2020, 10:19 pm

I do the freeze, nuke, and strain thing with my banana bread. Take over-ripe bananas, freeze them. Thaw them in a bowl and then nuke ’em. Strain out the juices and cook the juice down by 2/3. Add that in as part of the liquid. Makes a more bananary flavor. I’ve also found that the real key is using a good base recipe; if the cake isn’t fine on it’s own without any bananas in it, then find one that is. Or add a bit of ginger, nutmeg, cinnamon, etc. Banana gingerbread cake? Interesting.

Actually I was thinking of getting some bananas, as once again I have too much sourdough starter, and that means it’s time to make sourdough banana pancakes. Or muffins.

At least the rocket bread came out great today.

Comment from Some Vegetable
Time: March 4, 2020, 10:56 pm

Your problem is that the name “Banana Bread” is too accurate and descriptive. It needs a suitably cryptic and off-putting name for the Brits to relate to it.

Something along the lines of “Toad In The Hole” or “Spotted Dick”.

Comment from Uncle Al
Time: March 5, 2020, 2:22 am

I do love a good hunk of banana bread. The heavy kind. I know the bananas are ready when I can open the end of the peel a little bit and pour the innards out.

Comment from DurnedYankee
Time: March 5, 2020, 2:49 pm

This sort of thing, leads to bread made with squash, and zucchini and potato. None of these were intended by, as Joe Biden would say “The Thing”.

Actually Mrs D makes a splendid Banana Bread that her Indian subcontinental co-workers battle almost to the death over.
To the point where they’re ‘saving’ the daily banana ration in their corporate kitchen so she’ll have fixings for the next batch.

Somewhere I have a funny photo of unpeeled bananas stuck at odd angles into a whole loaf of Italian or French bread with the title ‘banana bread’ that I passed on to Mrs D, who responded “Yum, not”.

Comment from Deborah HH
Time: March 5, 2020, 4:50 pm

My banana bread is more cake-like, but not light and fluffy. It’s a very forgiving recipe too, so I can put 2 bananas or 3 into the mixture and it’s good.

JavaMan and I had been married about ten years when he remarked that he really did not like banana bread and was tired of seeing it packed in his lunch. He spoke badly; what he was trying to say was that he wanted Chocolate Cake in his lunch bucket. But the damage was done. I didn’t bake banana bread again for years.

Comment from RushBabe
Time: March 5, 2020, 8:46 pm

So the Brits don’t quite get the clear, concise moniker of banana bread? Well, I’m personally aghast at the (seemingly) trillions of baked items contestants make on The Great British Baking Show. It’s like an encyclopedia of all things that have ever seen the inside of an oven on the entire continent! Makes my head spin, it does!

Comment from DurnedYankee
Time: March 5, 2020, 9:30 pm

@Deborah HH – “He spoke badly”

Did something similar here – with meatloaf. About 6 months into married, because that was a standard growing up and I didn’t care one way or another, but spoke badly. Mrs D came from a better part of town than I did, and it was one of her FAVORITE things because she didn’t get it that often. Her mom was June Cleaver, mine was closer to Alice Kramden.

I didn’t see a meatloaf for about 10 years until I commented on it one time and my words from the past came back to haunt me. “You said you never wanted to see…”

Hmmm, sounds like a good idea for dinner tomorrow night (though I’ll be making it, house husband that I am).

Comment from BJM
Time: March 6, 2020, 5:32 am


Have you considered something completely different like a scallion and sesame seed pancake? It makes a terrific quick knosh or a Asian meal starter. Hmmmm. There has to be a pun in there somewhere…but I digress. Mike Green has upped his game to a purposeful built kitchen supported by Patreon, but the boy can cook.

Okay now I have to make a pancake and banana bread tomorrow.

Comment from BJM
Time: March 6, 2020, 6:45 pm

Moar bread pron…sourdough walnut banana bread.

I has one baking right now.

btw-Sune has a how-to on bread scoring that is fun to watch even if you’re not into baking bread.

Comment from BJM
Time: March 6, 2020, 6:50 pm

One more if banana bread isn’t dense enough for you from the Elliot Homestead: Shaye’s carrot cake, so rich and dense that you’ll drool when you cut into it.

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