A short sea change

We had a great couple of days away, driving through the mountains to some lush green countryside - this is Tilba Tilba, and then on to Narooma.



It was the first time Thomas had really seen the water, or a pelican and he seemed quite intrigued by it all.



Now we are back home and have had our last visitor for a while, and I've finally got back to the long neglected quilt. I was inspired by Rachel completing her beautiful calendar project. I need a bit more of that kind of staying power to finish this off.



We have been enjoying this banana bread recipe, now that bananas are affordable again (for a while they were a luxury item in Oz). I hadn't made a cake for a while and I was reminded how fun it is to bake things from scratch. A lot more instant gratification than quilting, that's for sure!



one and a half cups plain (all purpose) flour
1 teaspoon baking powder
1 teaspoon bicarb soda
quarter teaspoon salt
125g butter softened
1 cup sugar
2 eggs
2 large very ripe bananas
half a cup buttermilk (or quarter of a cup each of plain yoghurt and milk if you don't have buttermilk)

Preaheat the oven to 170 C or 325 F
Grease a loaf tin (9x5inches or 23 x 12 cm)
Sift together flour baking powder, bicarb and salt
In another bowl cream the butter and sugar with an electric beater until pale and fluffy
Gradually add beaten eggs, mixing well after each addition
Add mashed bananas, then add flour mixture alternately with the buttermilk, beating well after each addition
Spoon into the tin and bake for 55 to 60 mins or until the top of the bread is firm and deep brown, and a skewer comes out clean. Cool in the tin for ten minutes then turn onto a wire rack.

We found that it tastes even better after a day or so. Keeps for several days wrapped in plastic wrap in the fridge, or can be frozen.

Happy baking.