Over on my main blog – Silver Screen Suppers – I write about what the stars of the golden era of Hollywood liked to eat and drink. It’s a lot of fun. Marlene LOVED to cook. It is well documented that she was always taking pies and cakes to the film set for cast and crew – what a woman!
I made her Banana Nut Bread the other day, and I only had 2 bananas (the recipe calls for 2 and a half), so I made up the difference with some Hammerton beer just to see what would happen. Mmmm, it was LOVELY. If you’d like the recipe without beer added, skip over to this blog post.
Here I am on the telebox discussing whether Marlene would have sat and played the musical saw while she waited for her Banana Nut Bread to cook…
Here is the boozy version. It was lovely.
Marlene Dietrich’s Banana Nut Bread
1 and 3/4 cups / 265 grams sifted all-purpose [plain] flour
3/4 teaspoon soda [bicarbonate of soda]
1 and 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1/3 cup / 85g shortening [I used butter]
2/3 cup / 160g sugar [I used caster sugar]
2 mashed bananas
100ml of Hammertons Geist Weiss
1/2 cup [60g] finely chopped walnuts
Preheat oven to moderate (180–190°C / 350–375°F / gas mark 4)
Sift flour; measure and sift again with soda, cream of tartar and salt [note, you only need to measure and sift again if you are using the American measurements, if using gram measurements, sift away with the other ingredients]. Cream shortening; add sugar gradually; and cream until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients alternately with banana pulp; beat until thoroughly combined; and add walnut meats. Pour into well greased loaf pan (4x9x3); bake 1 hour or until done.