Ah, lovely!  I had two bananas left over from the Vincent Price Bounty of Paradise dinner party because I forgot to add them to the pork chops main course.  So you know what happens when you have two bananas lying around the place over-ripening by the minute…?  Banana Nut Bread!  I made this almost exactly to Marlene’s recipe, but as two bananas weren’t quite 1 cup’s worth, I added a bit of the family brew (100 ml of Geist Weiss) just to see what would happen.  The booze laden version is detailed over here on my Hammerton Brewery Beerblog…

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Here’s Marlene’s recipe, with my metrification (is that a word?) – I weighed everything as I went along, as I’m not totally sure that my measuring cups are the same size as American measuring cups.  You would think after 10 years of writing this blog I would have checked, but I haven’t, yet…

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Here’s a little clip of me on the telebox sitting next to that hunk Alex James from Blur discussing Marlene’s Banana Nut Bread – ha ha!

Marlene Dietrich’s Banana Nut Bread

1 and 3/4 cups / 265 grams sifted all-purpose [plain] flour

3/4 teaspoon soda [bicarbonate of soda]

1 and 1/4 teaspoons cream of tartar

1/2 teaspoon salt

1/3 cup / 85g shortening [I used butter]

2/3 cup / 160g sugar [I used caster sugar]

2 eggs

1 cup mashed banana pulp [about 2.5 bananas]

1/2 cup [60g] finely chopped walnuts

Preheat oven to  moderate (180–190°C / 350–375°F / gas mark 4)

Sift flour; measure and sift again with soda, cream of tartar and salt [note, you only need to measure and sift again if you are using the American measurements, if using gram measurements, sift away with the other ingredients].  Cream shortening; add sugar gradually; and cream until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add dry ingredients alternately with banana pulp; beat until thoroughly combined; and add walnut meats.  Pour into well greased loaf pan (4x9x3); bake 1 hour or until done.

Thanks Marlene, this recipe is a winner, especially with a drop of Hammertons thrown in!

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