FIRST MAGAZINE NOVEMBER 2023 No347 THE PEARL JUBILEE ISSUE
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
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BAKING
BANANA BREAD
Banana bread's moist and tender texture, combined with the
sweet aroma of ripe bananas, makes it a comforting and
nostalgic food. Banana bread is a versatile recipe that allows for
variations such as the addition of nuts, chocolate chips, or spices.
1 cup mashed ripe bananas (2 medium)
1/2 cup butter, melted
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup chopped nuts, walnuts or pecans, if desired
1/2 cup chocolate chips, if desired
Preheat oven to 175C. Grease a 4x8 inch (10x20 cm) loaf pan. In
a mixing bowl, stir melted butter into mashed bananas. Add baking
soda and salt, mix well. Add brown sugar, beaten egg, milk, and
vanilla extract. Mix until well combined. Gradually add flour,
stirring just until combined. If adding nuts or chocolate chips, fold
in at this point. Pour batter into greased loaf pan. Bake for 50 to
60 minutes or until a toothpick inserted into centre comes out
clean or with a few moist crumbs. When the loaf is fully baked,
the top should crack. Allow to cool in pan for about 5-10 minutes
before transferring it to a wire rack to cool completely.
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