Banana bread is one of those essentials for any baker’s repertoire and here I was learning a new version with Kelly in Virginia Beach (USA) (https://youtu.be/I47dQTqhuKY).
First, I needed to better understand the American measuring system of cups. I do have them at home but have always tended to rely on my trusty talking scales which I can switch between ounces and grams. It is good to a point but doesn’t really cope with amounts of 5 grams or less – one just has to guess!
Kelly, of course, could see when her wonderfully crunchy topping and the banana bread all looked cooked. That doesn’t work for me but a careful finger can feel whether the right amount of sponginess has been reached and I also use my speaking thermometer just to check. Bread gets to about 91C and cakes a few degrees higher because of the sugar content.
You can find the banana bread recipe (and lots more) at www.bakingbllind.com.