In just days work crews arrive and demolish and remodel my kitchen. It struck me today as I was baking that this might be the last time I bake in my oven, which has served me faithfully for fifteen years. (I still remember the first cake I baked in this oven. It was chocolate and I iced it with a vanilla cream.)
To commemorate the departure of my oven, I had to snap a picture of my banana bread, which I’ve made hundreds of times over the years. This banana is very basic and quick but it perfumes the house with a sweet scent and there is no beating the taste when it’s hot out of the oven.
Banana Bread
1 to 1-1/2 cups ripe banana
1 tsp rum extract
2 eggs
1/3 cup vegetable oil
2/3 cup sugar
1-3/4 cups all-purpose flour
2-1/4 teaspoon baking powder
½ teaspoon salt
Mash bananas in a bowl then add extract, eggs, vegetable oil and sugar. Mix well. Sift flour, baking powder and salt into banana mixture and stir until combined. Place the batter in a greased loaf or bunt pan and bake in a pre-heated 350-degree oven for about 50-60 minutes. (If you insert a toothpick and it comes out clean, the bread is ready.) Let the bread cool for a few minutes before turning out onto a platter. When its completely cooled, I either dust with powdered sugar or drizzle melted jam or very soft cream cheese icing over the top.
