Baking our way through…

A note from the editor:

I’ve always loved banana bread – it is the king of all baked goods. Sweet, warm and pretending to be moderately healthy – how can anyone resist? Lockdown Life has been tough, no doubt, but banana bread has been flooding our Insta-feeds, as the world bakes its way through this pandemic. If that’s not a 2020 silver lining, I’ve got nothing for you… except for this fun little poem by alexandra King!

I have a confession to make. I hate bananas.

They’re too mushy to bear.

I would rather an apple, a strawberry or even a pear.

But yet every two weeks, under the guise of a healthy snack, I buy a bunch.

Even though watermelon and cantaloupe are there to munch.

The reality is, I just love banana bread.

And so I wait, somewhat patiently for this food to mature.

I long to see the yellow flesh speckle with brown – it’s akin to torture.

Whether I choose Lady Finger, or even some Cavendish.

I desperately want them to hurry up and finish.

The sweet smell of brown sugar and cinnamon swirl around.

To the side sits the nutmeg, freshly ground.

The loaf slowly rises and turns a deep golden colour.

Hungry mouths rush to the kitchen and begin to holler.

Left on the bench to cool, I slap eager hands away.

The kitchen empty, left in disarray .

Thick slices are handed out – tea another little side track.

Until next fortnight, when I lie to myself and buy bananas for a healthy snack.

Alex’s Banana Bread.

4 medium ripe bananas

¼ cup vegetable oil

¼ cup almond milk

½ cup brown sugar

2tsp vanilla extract

2 cups plain flour

1tsp cinnamon

1tsp nutmeg

1tsp baking soda

½ tsp salt

(crushed walnuts to top, optional)

Preheat your oven to 160℃ 

In a large mixing bowl, mash your bananas with a fork. 

Add in brown sugar, vegetable oil, vanilla and almond milk.

Whisk to incorporate.

Mix in the flour, baking soda, salt, cinnamon and nutmeg. 

Don’t over mix, as it will make your banana bread dense.
Transfer batter to a greased and lined pan, top with walnuts (optional)

Bake for about 45 minutes or until a skewer comes out clean.

If the top browns too quickly, you can cover it with foil for the remainder of the cooking time.

You can also throw some dark chocolate chips/walnuts into the batter for a fun twist.

Alexandra King