Banana & Custard Loaf

Baking Experiment: Banana & Custard Loaf

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Baking Experiment 1 – the proof is in the pudding…

From this…


WARNING – The following piece of writing contains several bad puns (and some going bad bananas)…

Baking Experiment Day 1: Friday 4th July 2014 – AM

When I’m in the kitchen I’m completely at home.  I love to add a pinch of this and a drop of that and usually my instinct leads me right.  That’s when I’m cooking.  Baking is a completely different story.  I’m a novice and, so far, I really don’t understand all the rules.  I know there are loads, but it’s basically a foreign language.  Well, I studied French at university, so I figured if I can do that, then I can master this too!  With French, I learned best when I briefly lived in the country and had to speak it.  Learn by doing and all that..  So if it worked then, I’m hoping it will work now.  After a bit of research on the internet to get the basics on the chemistry of it all (baking basically seems to be half chemistry and half maths with a bit of imagination thrown in for good measure.  I warned you about the puns!), I have put together a recipe which I think should work or at least provide the basis for a decent loaf after a few tweaks.  The proof will be in the pudding as they say…

To this…

(I sure love my chopping boards)

Final loaf

Friday 4th July 2014 – PM

Well, the loaf is out of the oven and I’ve tasted the first slice (baker’s prerogative!) I have to say, I’m pleasantly surprised! It’s pretty yummy ๐Ÿ™‚

Baking Experiment Day 2: Saturday 5th July 2014 – AM

Well the verdict is in!  Thumbs up from Jacob and hubby liked it but said he couldn’t taste the custard much.  Might try to enhance it next time…

thumbs up

For those of you who are interested in the science, these are the basic rules I tried to follow when I put the recipe together:

Weight of sugar should be equal to or slightly more than the weight of flour

The weight of eggs should be equal to or slightly more than the weight of fat

The eggs plus the liquid should be equal to the sugar

These came courtesy of Sheila Corriher in her article on a website I stumbled across during my research. It’s called Fine Cooking and is worth a look if you’re a baking enthusiast.

Enjoyed reading about my baking experiment? Why not give the recipe a try?

Baking Experiment Recipe – Banana & Custard Loaf


I’d love to know if anyone tries it and how they get on!  Let me know if you make any changes and how they worked ๐Ÿ™‚

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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