Spending most days at home led me to washing laundry, sweeping stairs, dusting…and cooking. Yes, I’ve found no other satisfaction similar to baking sumptuous goods and seeing my family’s faces as they walk in the house to whiffs of flour and bananas…just kidding.  Cooking is simply a productive diversion I partake in during my otherwise repetitive days at home over summer.

This week, I attempted baking banana bread.  After all, it’s pretty simple, tasty, somewhat healthy (yay potassium!) and a perfect accessory to your morning coffee.

Here’s the recipe I used:

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/4 cup vegetable oil

1 egg

2 mashed medium-sized ripe bananas

1 cup of walnuts

1 teaspoon vanilla extract

First, you combine the first four ingredients in a bowl, then stir them well.

Secondly, mix the sugar and vegetable oil with an electric mixer for about two minutes. Then, add the egg and mix until the liquid becomes light and lemon-colored.

Thirdly, while the mixer is running on a low speed, add the flour and banana alternately, beginning with the flour and ending with the flour. Finally, stir in the vanilla and walnuts.

Pour the batter into an 8 x 4 x 2-inch loaf pan with cooking spray on all interiors, and bake at 350 degrees Fahrenheit for about 40 minutes (or until a wooden pick comes out clean from the bread’s center).

I added a line of walnuts onto the top of the loaf before baking for some flair (and to let potential tasters know the bread contained walnuts, as some people are allergic or don’t enjoy the taste).

You’ll have 8 1-inch slice servings, with around 200 calories per slice.  Substituting a half amount of applesauce for vegetable oil (in this case, you would use 1/8 cup of applesauce) greatly reduces the fat and calorie content.

Go on and try baking banana bread and add your own personal twists; your family, friends, roommates, etc. will surely appreciate your generosity (;

Yours truly,

J’Ochart