As I write this the house is filling with the delicious scent of bananas and baking; I’m making a banana loaf ready for our next guests.
When I first started baking for guests I made Welshcakes, (though these are cooked on a griddle not baked) to share a little of my Welsh background. And of course because they’re delicious
and bolstered by that experiment with puff pastry I’ve had a go at the French breakfast classic, croissants.
And so back to my banana bread, it’s out of the oven and cooling down. But where did this recipe come from?
Well I tasted it first on a picnic last week and asked for the recipe. And this morning after yoga class I was given not just the recipe but a little bag containing some essential ingredients.
And now to share…
*the yoga pose