Bananas ripen too quickly in the warmth of a small flat. One day they are green and stubborn, the next mottled and freckled. It suits the space of the small kitchen. Cooking in a flat means the kitchen is never separate from the rest of life. Everyone knows more than they should about each other—when someone comes home late, when someone has company, when bread is in the oven.
Homemade Banana Bread
Ingredients:
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- two or three very ripe bananas
- 76g (⅓ cup) butter
- 205g (1 ½ cups) of self-rising flour
- ½ teaspoon baking soda
- 150g (¾ cup) sugar
- one egg
- one teaspoon of vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Butter a loaf tin (8×4 inch in this case).
- In a mixing bowl, mash the bananas.
- Melt the butter and add to the bowl. Stir.
- Add dry ingredients: baking soda, sugar, salt. Mix.
- Add wet ingredients: vanilla extract and egg.
- Add flour. Mix thoroughly.
- Pour batter into loaf tin.
- Bake for 50 to 60 minutes.
To-Note:
- The riper the banana, the better the bread.
- While in the oven, if the crust is brown and very obviously baked; but the inside is not, loosely tent with foil.
