At the moment I am finding out what it means to be an adult. I´m doing an internship and that means getting up early. And being gone for most of the day. And not having that much time left for baking and even less desire to make something complex and fancy once I get home. Seriously, kudos to everyone who is blogging on top of their full time job! How do you manage that? I am already looking forward to the free time and flexibility college life offers.
In college I already noticed that I am not a huge canteen fan. Most of the ones at college do offer a great variety and try to be as fresh and organic as possible. And the one at my Internship is not bad either. I just prefer to cook at home or bring my own stuff to work. Before I started this internship I was imagining all the yummy things I would take to work but reality is me frantically searching for stuff to throw together the night before. Maybe I should reconsider the whole grown-up-responsibility-thing.
One great thing to take to work/ school/ college is banana bread. I love the texture because the bananas makes it soft and fluffy. And I love the combination of bananas and chocolate. And since it´s called bread I guess it´s totally acceptable to have it for breakfast. So if you are looking for a great meal to go: how about bulgur salad and banana bread?
I used to have a recipe for banana bread but I didn´t have it at me this one time so I just googled a basic recipe for muffins and added smashed bananas. The result was even better than my original recipe. I think it´s the buttermilk or yoghurt you add to that recipe that makes everything even more fluffy. If you like you can also add some walnuts. I´ve tried this before and I really liked it. The bananabread keeps fresh for a couple of days if you store it well. And if it lasts that long. Which it doesn´t if you would give it to my little brother, he inhales that thing.
250 g flour
2 tbsp. baking powder
125 g sugar
1 tbsp. vanilla extract
250 ml buttermilk or plain yoghurt
80 g butter
3 ripe bananas
1) In a bowl, mix eggs, buttermilk, sugar, vanilla extract and melted butter. Add flour together with baking powder. Using a fork, smash the bananas and add to the batter. Add chocolate chips and walnut if you like.
2) Put the batter in a loaf pan and bake for about 30 – 45 minutes in the preheated oven at 175° C. If the bread gets too dark, use tin foil to cover it until it is done. Take out of the oven and let cool. You could leave it plain and simple or you could go crazy and decorate the bread with chocolate couverture.