I got bananas. Nice yellow, small and firm. These are the local Indian variety that are not too sweet and take time to go bad. I got seven bananas. I ate two and then the weather caught up with me. First a scratchy throat, then a sluggish and limb-loose feeling and then a runny nose.
Not very sure if it holds true or not, but elders have often advised against having bananas when the throat fees scratchy. Basically if you’ve got a bad throat, avoid the banana. So not wanting to take a risk, I looked longingly at my bananas and resisted the urge to have them. Waited for a day to let the throat get better, wishful thinking on my part, but it was obvious that there was no getting better so soon.
With a heavy heart I asked my house-help if she would like to take the bananas home while they were still in good condition. She looked at me and said, “these do not cause harm to your throat. They are the good variety.” Okay, they may be but I was still not taking a risk.
Seems she too was in no mood for bananas but then she suggested something and gave my memories a good shaking up. “Don’t you make cakes with bananas?” and I was instantly reminded of the times I used to make banana bread, and lots of them.
Why had I stopped? For the simple reason that the person for whom I had started baking cakes was not a big fan of banana bread, or shall we say cake. For him it was chocolate cake, vanilla cake, lemon cake, and sometimes cinnamon cake. But now this person is away and baking episodes come by in trickles. (happens with many moms and I am also one of them)
Anyway, back to the bananas. So once again, bringing back the once-upon-a-time baking episodes, I was ready to make some banana cake. Went looking for a recipe. I have the old one, but what’s the harm in looking for new one. The basics are always the same but a small twist can make a big difference.
Searched a bit here and there and settled on one from Sally’s Baking Addiction – My Favourite Banana Bread.
Followed the instructions to the T. Made only one change – replaced APF with whole-wheat flour. Added some walnuts to it and slid the tin into the oven.
After 55 minutes of baking I got a flavour bursting banana bread.
Allowed to cool for 30 minutes, which I know is not enough time to cool a cake, and them cut a neat slice. Banana, cinnamon and hint of vanilla. Too good!
Time to grab a cup of coffee!
Psst, husband says it looks like a rocky mountain (see the walnuts strewn across the top).