For the past two weeks, I’ve sworn off baking. I’ve been slammed with midterms, papers, re-writes, readings… the list goes on, and I’m not just saying that — the list really does go on. Organization meetings, presentations….
And so I’ve sworn off baking, because I know the second I get in the kitchen, my desperate desire to use my oven will combine with my panicky compulsion to eat something warm and comforting. In fact, I’ve almost sworn off cooking period; pizza boxes litter the living room and Hungry Howie’s shows up at our door at 8 pm every night regardless of whether we’ve called them or not because they just know.
But the other day, I noticed some very ripe bananas sitting on the counter. I asked if anyone wanted them, and someone said something about banana bread, and then someone mentioned chocolate chips — okay, that might have been me — and before I knew it, there was flour and butter everywhere and I was sitting by the oven waiting for it to ding and ignoring my schoolwork.
After the first bite, I swore off swearing off baking.
Banana Bread, adapted from Simply Recipes
3 or 4 ripe bananas, smashed
1/3 c. melted butter
3/4 c. sugar
1 egg, beaten (or 1 “flax egg”, made by mixing 1 tbsp. ground flax with 3 tbsp. water. We were out of eggs because I had sworn off baking. Foolish.)
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 c. all-purpose flour
1/2 c. chocolate chips (optional
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.