That banana bread is delicious.. Make it a lot.. Lasts about 5 minutes in this house, so I have to make a batch... Freezes well also....

Beware, I also heard British and American cup sizes are not the same. It was on an earlier thread on this forum...

That's Australian and American. Since the Brits don't use cups as a general rule, I assume any cup measures you can buy in the UK would be US ones?

some places use cups in the UK - Scotland for one have cups for their recipes and they are a different size to the American ones.

I also like this recipe - particularly if I have left over bananas but no nuts:

Banana Banana Bread
http://bread.allrecipes.com/az/BnnBnnBrd.asp

Actually have a batch baking in the oven right now. The troops are already lining up!

The site is useful because it has a conversion to metric function for those who've never got to grips with cups...

Is that like banana bread but with extra banana?

You bet - try it - it's delicious!

(I just made 2 mega-large ones - came out of the oven 15 minutes ago and half of one is already gone. Guaranteed never any leftovers! )

Ha ha, that's funny, I decided to make banana bread today too.... except I found a packet mix in the pantry and used that instead
I put some extra banana and walnuts in, bet it still gets eaten in record time.

I'll go check on it now...

I used to make a chocolate and banana loaf (or 2) nearly every week when I was pregnant with my son. I used to love the smell when it was baking. It was too much for just me and hubby to eat so I used to take them into work and everyone loved them. I got the recipe from a magazine and have never made it since. I think I'll have a go at making Delia's soon though.

I agree, Alton Brown on the Food network suggests only using cup measures for liquid because measuring dry ingredients in a cup is inaccurate.

I wonder if you would get more Homepride in a cup than Bero flour, simply because Fred makes sure that "graded grains make finer flour".

Does anyone know where in the US you can buy anchovy essence??? I pulled off the internet a recipe for a traditional pork pie and it has anchovy essence in it. If I can't get it I wonder if I could just get a small can of anchovies and beat the crap out of them.

If Scotland uses cups too, perhaps there is a difference. I got my cups in Britain and I assume they are for Britain (not US) as they also have grams on them rather than ounces.