Marlene Dietrich’s Banana Nut Bread

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…

IMG_6623

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…

IMG_6622

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 / 200 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 / 75g shortening [I used butter]

2/3 cup / 150g sugar [I used caster/superfine sugar]

2 eggs

1 cup mashed banana pulp [about 2.5 bananas]

1/2 cup / 75g  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!

marlene-dietrich

 

8 responses

  1. Love the photo of the bread and your well stained and well used cookbook! The beer idea’s great (too bad we can’t get Hammerton’s here!)…sounds delicious! I think your loaf looks even “floofier” from that addition!

    1. Ha ha – yes, it is definitely even FLOOFIER – what a great word! All the stains are my own – ha ha!

      You MUST come to London soon, I’ll take you to the brewery! Jx

  2. Love the photo of the bread and your well stained and well used cookbook! The beer idea’s great (too bad we can’t get Hammerton’s here!)…sounds delicious! I think your loaf looks even “floofier” from that addition!

    1. Ha ha – yes, it is definitely even FLOOFIER – what a great word! All the stains are my own – ha ha!

      You MUST come to London soon, I’ll take you to the brewery! Jx

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cooking The Detectives is a bite-sized guide to all the best TV cop shows - click on image for more details.

Recipes from the kitchen of Angela Lansbury and many of her fabulous co-stars - click on image for more details.

Recipes from the kitchen of Peter Falk and many of his fabulous co-stars - click on image for more details.

Supper with the Stars: With your host Vincent Price - click on image for more details.

Cooking With Joan Crawford - 2023 reissue with extra recipes from Joan's kitchen - click on image for more info.

Vera Haiku - every episode of the iconic TV detective show distilled into seventeen syllables - click on image for more info.

Monthly movie star menus direct to your inbox - just click on the image and enter your email address.

Monthly Vera Haiku direct to your inbox

Cooking Vincent Price’s Goulash with Nathalie for the British Film Institute

Silver Screen Suppers on Market Kitchen

Silver Screen Suppers Archive

The Stars

BMC logoBuy me a coffee

Monthly movie star menus direct to your inbox

You have Successfully Subscribed!