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Effervescent storyteller.

Welcome to My Modern Diary, an electronic journal filled with tales of nostalgic cuisine, wistful wanderings & personal recollections by Sarah Orman.

Banana bread

Banana bread

One of my all time favorite mid-week breakfast options is toasted banana bread smothered in real butter. In fact, knowing there is fresh banana bread waiting for me in the kitchen when I first open my eyes literally makes me want to jump out of bed and dance down the stairs.

 

I want to tell you I'm a morning person, really I do. Try as I might, however, waking-up at 6 AM is a huge struggle for me. I've attempted everything; music, inspirational quotes by the bed, placing my alarm on the other side of the room. Nothing works. During a particularly difficult period a couple of months ago, I even begged my husband to make me get out of bed before he left for work... it didn't last long. Poor Erkan couldn't stand being grumbled at on his way out the door.

Winter is the hardest. Tell me, who really wants to jump out of bed before the light of day when it's freezing cold? Where are all you morning people now, hmm? I figured. I knew I wasn't on my own.

In addition to the uninviting darkness and the frosty master bathroom {it has to be the coldest room in the house just to piss me off} nothing makes getting out of bed tougher than our bed itself. Comfortably snug and cozy, when the dreadful alarm sounds at daybreak, all I want to do is pull the down comforter up over my head and nestle my warm, sleepy body underneath the soft linen. It takes all of my being not to give-in to the beautiful temptation of sleep from late November through mid-March.

Fast-forward to when I've finally found the courage to brave the chilly bathroom, a long, hot shower is the best remedy to slowly arouse me from my slumber. Again, I'd love to tell you I'm one of those people who jolts out of bed, practices 20 minutes of yoga or goes for a jog, showers then brews a fresh pot of coffee all before 7 AM, but that would be a lie. I'm more like a sloth; moving slowly through my AM routine; the dreaded ring of the alarm, snooze, alarm, snooze, alarm, snooze {not sure how many times I do this on average?} followed by finally dragging myself to the shower when the feeling of guilt becomes overwhelmingly unbearable.

On a bad day, I'm usually ready to get the party started by 9:30 AM, which is not too terrible. The sad truth, however, is I want to be a morning person so much. When I force myself to get up and get going {which is easier during spring and summer} I am incredibly productive and the sense of achievement is astonishingly motivational, just not motivational enough to keep the "up an at 'em" attitude alive all year unfortunately.

When I'm finally showered and dressed and the bedroom blinds are open and the bed is neatly made {I always make my bed; thanks mom!} I begin to think about sustenance. My favorite start to the day when it comes to food and beverage is at the weekend when hubby and I typically splurge on something more glutenous; eggs, crêpes, pastries, cinnamon rolls; you name it! During the week, however, I try to be a little healthier and my first meal of the day is usually cereal and homemade almond milk. As with any kind of repetition though, cereal and almond milk can be a little boring. Cue Erkan's banana bread!

Years in the making, Erkan's banana bread is the perfect balance of sweetness and nutrition. As I mentioned at the beginning of this post, I literally get excited when I remember there is banana bread in the kitchen. It may take me a good ten minutes to open my eyes after the alarm sounds, however, there is absolutely no doubt in my mind that this delicious mid-week breakfast option encourages me to try a little harder at being a morning person. I'm a little less sloth-like when hubby's dug out a handful of blackened bananas from the freezer : )

Side note here; frozen overripe bananas work best in this recipe. They are sweeter and even more yummy than fresh ones, plus I don't know a single household that gets through a whole bunch of bananas without one or two going passed the edible stage; I hate brown bananas! There is nothing complicated about freezing a banana, just chuck it right in there when it goes brown; simple.

Back to the banana bread. Two loaves don't last very long in our home because it's so, so good, however, if for some reason you're unable to get through both of them, it freezes wonderfully or makes a super gift if you feel like sharing!

This recipe has been tweaked and fine-tuned for as long as I can remember, finally reaching the near impossible feat of perfection a couple of months ago. I cannot take a single ounce of credit unfortunately, unless you count taste tasting of course! So thank you Erkan, not only for helping me get out of bed when you make your amazing banana bread {because waking me up before you leave for work was never going to fly} but for sharing this recipe with my readers. Enjoy!

Banana bread
Recipe Type: Baking
Author: Erkan Orman
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 cup {128g / 4.5oz} all purpose or plain flour
  • 1 1/3 cups {173g / 6oz} whole wheat flour
  • ½ cup {100g / 3.5oz} sugar
  • 3 medium bananas {mashed}
  • 2/3 cup {160ml} corn oil
  • 2/3 cup {160ml} buttermilk
  • 3 large eggs {or 6 egg whites}
  • 1 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup {85g / 3oz} chopped walnuts
  • 2/3 cup {100g / 3.5oz} golden raisins or sultanas
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F {176°C}.
  2. Grease two small loaf pans {Erkan uses 1lb pans} with non-stick cooking spray.
  3. Using a stand mixer {a handheld mixer will work also}, mix eggs, corn oil, buttermilk and vanilla extract on a slow setting until combined.
  4. Add the sugar to the combined wet ingredients and mix slowly.
  5. Once sugar is combined, add the mashed banana and mix on a slow setting until well blended.
  6. Pause the mixer and add the baking powder, baking soda, salt and flours. Mix slowly until well incorporated.
  7. Finally, add the walnuts and raisins and mix slowly for one to two minutes until combined.
  8. Pour the mixture into prepared loaf tins and bake for approximately one hour or until a skewer inserted in the center of the cake comes out clean.
  9. Allow to cool in pan before slicing and serving.
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