Indeed, this little nugget of wisdom is particularly apt when applied to that new breed of celebrity chef – the actress/model-turned-food guru. I mean, there is no way anyone is going to convince me that a Gwyneth Paltrow recipe, however nutritious it might be, is going to taste like anything other than recycled cardboard.
However, I am prepared to make an exception for Sophie Dahl (grand-daughter of Roald Dahl and former supermodel) for two reasons:
1) Prior to becoming a skinny-minny, Ms Dahl was, in her own words, “as round as a Reubens” (i.e. a bit of a fatty)
and
2) She has often described herself as ‘greedy’ – not a word which would be used by anyone who does not genuinely love their food.
Thus, when I happened upon her recipe for banana bread in an old foodie magazine, I threw caution to the wind and decided to give it a go (although, I have to admit that my resolve wavered slightly when confronted with a list of ingredients which included desiccated coconut and a pot of crème fraiche).
But for once, my recklessness was rewarded - the resulting loaf (pictured below) was the most mouthwateringly delicious banana bread I have ever tasted. The addition of the crème fraiche ensured a moistness I have never before experienced in a banana bread (which can often be a bit on the dry side), and the coconut gave it an usual depth of flavour.
And so, while I still hold the majority of actress/model-turned-celebrity-chefs in contempt (I will forever worship at the alter of Nigella), there will always be room on my bookshelf for a Sophie Dahl cookbook.
Banana Bread with Coconut and Crème Fraiche
Prep Time: 20 mins
Cook Time: 55 mins - 1 hour
Serves 10
Ingredients:
110ml sunflower oil
200g light muscovado sugar
2 eggs, lightly beaten
50g desiccated coconut (orignal recipe calls for 75g but I prefer to add a little less)
400g mashed banana (about 4 medium bananas
200ml crème fraiche
1 tsp vanilla extract
170g spelt flour
1 tsp bicarbonate of soda
½ tsp salt
You will also need a 2kg loaf tin, lined and/or greased
1. Preheat oven to 180C / 350F / Gas 4
2. Beat together the oil and sugar.
3. Add the eggs, coconut, mashed bananas, crème fraiche and vanilla extract
4. Gently sift in the flour, bicarb of soda and salt, stirring until the dry ingredients are combined with the wet ingredients.
5. Pour mixture into prepared tin and bake for 55 mins - 1 hour, or until a cake tester comes out clean.
6. Serve warm with butter.
