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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at B.

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Speaker 2: Twelve to ten. Our cook Nickwick's is here, killeder.

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Speaker 3: Yeah, good morning Jack.

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Speaker 2: It is a bit of a weird time of year

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Speaker 2: when it comes to fresh fruit. Hey, So we're very

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Speaker 2: much in between seasons for fresh fruit.

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Speaker 4: We really are, because the funny thing is is springtime.

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Speaker 4: You know, you think, oh, everything's going to be flourishing,

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Speaker 4: but actually the blossoms are still out. The fruit is

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Speaker 4: just sitting now. For some of our fruits, berries, stone fruit,

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Speaker 4: we're a long way away from that, I'm afraid to

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Speaker 4: tell you. And although there are loads of apples and

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Speaker 4: pears in the supermarket and I do continue to buy

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Speaker 4: some of them, they really have been in cool store

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Speaker 4: since last season.

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Speaker 3: So they're not great either.

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Speaker 4: My rhubarb that should be thriving is sometimes demental, so

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Speaker 4: I can't rely on it.

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Speaker 3: But the good trusty old banana.

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Speaker 2: Ah, it's always there, isn't it? It is always there? Yeah,

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Speaker 2: I can, And I can tell you we're in a

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Speaker 2: household with this even year old boy. It gets through

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Speaker 2: about three bananas a day by himself. We are very

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Speaker 2: much relyingt Tom bananas at this time of year.

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Speaker 3: I love it. People love them.

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Speaker 4: I mean, of course they're an import although we now

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Speaker 4: grow them in Northland, which is great, but you're.

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Speaker 3: Right they are.

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Speaker 4: They're just always there and kids love them, and so

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Speaker 4: I think for that reason we sort of can underestimate them.

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Speaker 3: But this week I have got for us this.

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Speaker 4: Beautiful banana, walnut and sultana loafing. So I make it

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Speaker 4: in a loafton, but I don't want to call it

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Speaker 4: a banana bread because it seems a little bit more

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Speaker 4: caky than that, a bit more moist, a little bit

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Speaker 4: more fluffy. And studying it with the sultanas, they go

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Speaker 4: all chewy. The walnuts kind of melt a little bit

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Speaker 4: soft in a little bit. They're really buttery and beautiful,

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Speaker 4: and the banana is just it's great and look dead easy.

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Speaker 4: Here we go ovan on one eighty degrees and that's

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Speaker 4: that's on a fan bake, and I tend to take

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Speaker 4: it down sort of ten degrees when I actually put

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Speaker 4: the loaf in there. And then this makes very large loafton,

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Speaker 4: so you know, so there's small and large loaf to

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Speaker 4: bakers will know what I mean there. So I do

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Speaker 4: this in a standing beta, which which means I don't

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Speaker 4: have to sort of be hands on the whole time.

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Speaker 3: It can just beat away.

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Speaker 4: And I beat out one hundred and twenty five grams

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Speaker 4: of soft and butter with half a cup of sugar.

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Speaker 4: Any sugar I reckon is fine.

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Speaker 3: I just use whatever I've got.

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Speaker 4: I want that to be light and fluffy at this

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Speaker 4: time of the year, cool morning.

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Speaker 1: Still.

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Speaker 3: I'll put in a tea.

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Speaker 4: Spoon or two of boiling hot water with that, too,

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Speaker 4: jack and it just helps to soften that butter a

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Speaker 4: little bit. I don't own a MICROWAVC, so I can't

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Speaker 4: get it all really soft, so I'll do that doesn't

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Speaker 4: impact on the end result. And then you want to

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Speaker 4: add two eggs, but I beat well in between each one,

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Speaker 4: So I'll add one.

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Speaker 3: I'll beat for about twenty seconds and then I'll add

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Speaker 3: the next one.

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Speaker 4: It does sort of make a difference there.

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Speaker 3: I put a drizzle of golden syrup.

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Speaker 4: Goodness knows why I do. I just feel like it

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Speaker 4: gives it a little something. You could use maple syrup

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Speaker 4: as well, but don't use a good quality one. Just

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Speaker 4: use a cheap one in there. And then I don't

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Speaker 4: mash the banana. I just peel two bananas and I

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Speaker 4: break them off from pieces, and I put those in

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Speaker 4: the in the beta, and that's two large bananas I use.

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Speaker 4: Mine weren't particularly right, but they were ripe enough. About

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Speaker 4: half a cup or seventy grams of walnut pieces and

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Speaker 4: the same half a cup of sultanas in there. Give

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Speaker 4: that all a bit of a mix, and then sift

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Speaker 4: or just dump in self raising flour, two cups of

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Speaker 4: that and half a teaspoon of cinnamon, plus a quarter

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Speaker 4: of a teaspoon of baking soda to give us that

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Speaker 4: extra little lift in there. You just want to stir

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Speaker 4: that or just beat that very slowly. You want to

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Speaker 4: make sure there's no pockets of flour in there, but

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Speaker 4: you also want to make sure that there's that you

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Speaker 4: don't overmix.

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Speaker 3: It, otherwise you'll get a tough loaf. I also then

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Speaker 3: use two nice big.

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Speaker 4: Dollups of plain Greek yogurt, because I love that in a.

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Speaker 3: Cake as well.

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Speaker 4: And then if it's we're aiming for dropping consistency for

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Speaker 4: our batter jack, but if it's not quite there, and

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Speaker 4: sometimes it can be a bit stiff, eggs might be

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Speaker 4: too small, butter might have been not quite soft enough,

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Speaker 4: et cetera. Add a little splash of milk and stew

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Speaker 4: that and just so that you've got that lovely dropping consistency.

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Speaker 3: Yeah nice, Scrape it into your.

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Speaker 4: Tin, bake it for about forty five minutes, but you know,

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Speaker 4: insert a skewre or a knife and it should come

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Speaker 4: out nice and clean.

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Speaker 3: Loaf cakes take ages to cook.

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Speaker 4: I've never quite figured out why, but they seem to

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Speaker 4: take longer than a regular cake, that's for sure.

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Speaker 3: I should know this, but I have no idea.

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Speaker 4: So forty five minutes, if it's still coming out with

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Speaker 4: a little bit of the batter on your skew it,

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Speaker 4: cook it for a bit longer, that'll be fine.

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Speaker 3: And look, you can have it warm, you can have

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Speaker 3: it cold.

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Speaker 4: I butter mine. I also take grete slices and I

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Speaker 4: mix up some sour cream with some brown sugar, and

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Speaker 4: I doll up that on top. Is a great idea, Honestly,

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Speaker 4: it's just wickedly good.

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Speaker 2: Yeah, it sounds fantastic. And can you I know we're

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Speaker 2: not calling it a bread, but can you eat it

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Speaker 2: in banana bread type settings ie for breakfast toasted?

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Speaker 1: Maybe?

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Speaker 4: Yeah?

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Speaker 3: Absolutely?

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Speaker 4: And yeah, once you know, if it hangs around for

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Speaker 4: a bit, or if you freeze it and you want

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Speaker 4: to toast it up, that's fine, just to have that.

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Speaker 3: Sort of warmth in it.

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Speaker 4: Because then, of course you get that viewful aroma as well.

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Speaker 4: So yeah, absolutely, we don't want to call it a

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Speaker 4: banana bread. I think the Assies call it banana bread,

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Speaker 4: but it's it's never really yeasted, So I'm not sure

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Speaker 4: what's going on about, but there you go.

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Speaker 3: P used, how about so many things?

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Speaker 2: No, this absolutely sounds like a winner. Thank you so much.

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Speaker 2: We'll make sure the recipe is up and available online

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Speaker 2: as well.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks d B from nine am Saturday, or

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