What baking looks like now:
Decide the time has come to use those bananas the husband has been lusting over for almost a week. “Can I eat those bananas?” “No, I am baking banana bread later.” Every time that conversation happened he looked a little more skeptical. Walking the walk was called for.
Get The Bread Bible from the book case. Get loudly lip-smacking Ducky from her room for a bottle of milk. Feed and burp Ducky, sit with her a while, put her back in bed. Switch oven on to 175 degrees Celsius.
Put almonds in oven to toast.
Mix dry ingredients. Plug in KitchenAid. Discover it wasn’t switched off properly when it starts spinning, making an almighty racket by mixing the spare paddles housed in the bowl.
Comfort Ducky, who does not like sudden loud sounds when drifting off to sleep. Give her pacifier, tiptoe out of the bedroom.
Weigh butter and sugar. Mash banana, stir in vanilla and eggs. Go to retrieve sour cream from fridge. Discover sour cream did not make it home from the supermarket. Decide against waking sleeping baby to buy more sour cream. Substitute with yogurt because sour dairy.
Add yogurt to banana mixture. Start cutting cranberries in half. Discover more than a few are so mushy they explode when the knife comes down. Realize this is probably why they were on super sale, weeks after Christmas. Persist with the cutting, because Rose Levy Beranbaum promises it is “well worth the effort”.
Curse stupid cranberries that take forever. Keep going.
Remember nuts. Retrieve them from oven just shy of burned. Decide they are fine. Chop almonds.
Cream butter and sugar. Ignore Ducky who is once again announcing she Does Not Like the sound of the mixer.
Feel guilty. Go to give Ducky pacifier again.
Sneak out of Ducky’s room to the sound of furious sucking.
Add banana mixture to sugary butter. Hear Ducky squawk. Add flour, then nuts and cranberries. Squawk, squawk.
Oil pan. Scrape batter into pan. Put pan in oven.
Lick paddle for a few calming moments.
Go get Ducky for another drink of milk.
And then this comes out of the oven:
Not to brag, but Ducky’s grandma called it “the best cake I have eaten in years”. I am thinking end-of-the-workday appetite might have played a role there, but I have to admit it was rather tasty. A clear, sweet banana flavor with cranberries to cut through the sugar and toasty nuts for crunch and depth. Worth a few squawks, I say.
Nutty cranberry banana bread
Adapted from The Bread Bible by Rose Levy Beranbaum
- 120 gr almonds
- 275 gr all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 115 gr butter
- 200 gr sugar
- 2 large eggs
- 1 very large ripe banana (appr 150 gr)
- 25 gr yogurt
- 1 tsp vanilla extract
- 200 gr fresh cranberries
Steps are above, interruptions by a baby optional.