It’s a lovely quiet summer morning. The kids are still asleep and your partner is somewhere in the house. You shuffle into the kitchen, put some water in the tea kettle and turn it on. While you wait for the water to boil, realize that you could might as well mash the four overripe bananas on the kitchen counter. Find a bowl (just under the cupboard with the mugs) and mash.
Mashing bananas only takes a minute, so the water is still not ready. Turn the oven to 350 and add an egg to the bananas. Decide to replace the sugar with honey because you have an awful lot of honey right now. Check quickly to make sure that honey is a one-to-one substitute for sugar. It is! Add ½ cup of honey and – because the water is almost ready – use ⅓ cup canola oil instead of butter today.
The water has boiled. Spoon out the tea leaves and set the tea to steeping.
Put a dash of vanilla in the mix. Oh, and maybe a dash of salt. Add 1½ cups of flour right on top of the wet mixture. Sub in some whole grain flour for some of that because it’s healthier, right? Um… double-check the recipe on the post-it on the fridge. Where is it? There! Behind a receipt. Receipt… recipe… receipt… recipe…
Yes: 1 tsp baking soda. Dump it on top of the flour. Go ahead and add 1 tsp of baking powder, too. Gently stir those two into the flour so they don’t clump, then give the whole mixture just a few strokes so it’s moist.
The tea has steeped plenty long enough. Take out the tea leaves and set them aside.
Check the cupboards for extras. Today you will throw in some unsweetened coconut, a generous handful of walnuts and another of chocolate chips. Grease a loaf pan, pour the batter in, and pop it in the oven.
Add some milk to your tea. Start to sit down and realize that if you don’t set a timer, the bread will burn. The recipe says 50 min but the honey is sticky… Go for an hour.
Pour a cup of tea, sit down and read.
When the next person comes into the kitchen, agree that the bread does, indeed, smell wonderful.
(I love this banana bread recipe. I’ve made it a million times and it’s both easy and flexible. It makes great muffins, too – though do NOT cook those for an hour! The honey in today’s bread made for a really sticky loaf, so I can’t call it a resounding success, but it still tastes pretty good.)