I've got to admit - food preparation and I haven't been friends up until a few months ago when I finally got my shit together and made a full meal (basmati rice w/ tikka masala) all by myself (except for pancakes, I've made those before). (A woman who can't cook? What an abomination! What use there is for one then? Surely a woman like that would die as a lone crazy cat lady! The youth nowadays! Ugh!)
The reason for me never learning to cook before was that I really hate the waiting process. So so much. Now instead of full-on hatred I kind of... tolerate it. Just a little more and I might even LIKE cooking!
Annnyway...
I had three bananas in the fridge with brown stains all around them and an idea of trying out (both tasting and baking-wise) banana bread for the first time.
As I already mentioned earlier I'm not a very talented cook, so all of my food-making attempts are heavily based on recipes found online (again, except for pancakes). Everything has to be done as written - the components, the way I process them, the measurements, the time spent, and so on. Only after I've made the same meal three times, I feel like I can cut some slack, add stuff to the recipe, etc.
For todays banana bread I used a local recipe site called Nami-Nami (it's great because I don't have to go searching for what the fuck a shit-ton cups or a dozen oz stand for. Here's the recipe, if you're curious.
(Bowl no.1).
So the first step was to crack open two large eggs and mix them with 100 grams of sugar. I cracked one open, success. I tried to crack the other and the inner-skin or whatever you call it didn't break. I tried to poke and squeeze it but it wouldn't give up. I risked a whole lot of shell bits in the bread if I were to smash it more. Instead I decided to throw the egg away (what a waste) and grab a new one which I then successfully cracked open.
(Bowl no.2).
Mix 150 grams of flour and two teaspoons of cooking powder. (TIL - one could replace cooking powder with a mix of cooking soda and citric acid, can't remember what the proportions were, though).
(Bowl no.3).
Oh, did I write "smash"? I really meant mash. Anyway, mash 2 medium or 3 small bananas the recipe said. Add 1 dl of milk and mix.
Now I had three bowls of mixtures to turn into one. The main bowl was the one with eggs and sugar. The instructions said to add the banana-milk mixture and the flour-powder mixture one at a time (add a bit of one, mix, add a bit of the other, mix, add some the first, mix, the second, mix). And so I did.
Put cooking paper all over a pound cake pan, pour the dough in and place it in the oven (preheated to 175 C) for at least 50 minutes (poke it with a match, if nothing sticks, it's ready). Take it out of the oven, let rest for 10 minutes and free it from the pan.
It looked a bit better straight from the oven but collapsed in the middle just a couple of minutes after taking it out. Still, it was soft, juicy and tasty! And gone in less than an hour!
