On the left we have Firefly, on the right is Plume . Note this is with 2 coats already. I had to put on 4 coats to make it completely opaque. They both have the same kind of bronzy base colour, but the one more red and the other more blue. Be warned: the Firefly polish stained my nails. Even though I used a base coat.
Since the birth of little Roo I literally have no time to do things. Or rather, I HAVE the time, it’s just mostly spent sleeping and feeding. Because Roo was born premature I’ve done the whole baby wearing thing. There are a whole list of benefits to it, my favourite of which is that theoretically I have my hands free to craft, read, even cook( which means making a sandwich and drinking tepid coffee 😉 ).
But you’ve just contradicted yourself in that paragraph, Tracy. Jaaa, not really hey. I left out the part that if I’m not baby wearing, I can’t put Roo down for a nap because she is SO used to sleeping on my chest *sigh*. When I do manage to be completely free for a few minutes I have to squeeze in so many chores, not all of it gets done. But that’s nothing new to any mother of any number of children.
So I’ve had these bananas sitting in the fruit bowl for a week or so. Then they sat in th fridge for a week or so. I really needed to use them. Mr Handy and Lili weren’t eating them cause they were already a bit on the ripe side. So when Lili was shipped to her Grandparents on the farm for school holidays, I had a break to make this loaf.It’s an easy, quick recipe that I changed a bit to make it my own. Now I can share it with you.
Note: Since I’m South African we use the metric system.
- 125ml (1/2 cup) butter
- 250ml (1 cup) sugar
- 5ml (1 teaspoon) vanilla extract
- 2 eggs
- 500ml (2 cups) cake flour
- 10ml (2 teaspoons) baking powder
- 2.5ml (1/2 teaspoon) salt
- 5ml (1 teaspoon) ground cinnamon
- 5ml (1 teaspoon) ground ginger
- 2.5ml (1/2 teaspoon) nutmeg
- 2.5ml (1/2 teaspoon) mixed spice
- 4 to 6 ripe bananas
- Pre-heat oven to 180C (350F). grease a small bread pan.
- Beat butter and sugar until creamy, then add vanilla
- Add eggs one by one and mix well after each addition
- Sift dry ingredients than add to the egg mixture
- Mush the bananas with a fork and add to the batter
- Mix everything really well and pour into pan
- Bake for an hour or until a tester pin comes out clean
- Let cool on wire rack
The real flavour of the loaf comes out when it’s been stored in a cake tin for a few days. Bast serve just spread with butter.