It’s weekend y’all and I am very happpppy! No I am not going out of Singapore. It is surprising to see that every weekend, my Facebook news feed is full of people going out of Singapore for a short vacation such as a trip to Kuala Lumpur or Indonesia just to eat or shop around, and they would post crazy number of pictures of all those yummy yummy food that isn’t available in Singapore. Stop taking pictures of food people. We probably can’t even be friends anymore if you’re going to post such delicious pictures like that every time. *Sulks*
I have 500 grams of cream cheese in the fridge and I am gonna bake a delicious cheesecake, make it all pretty with home-made blueberry topping, serve it on a quaint china-bone and take the most gorgeous of pictures and post it on Facebook. So how does that feel now? Hah!
Ok jokes apart, I have basically been doing nothing on Facebook, except posting pictures of food. I won’t be surprised if people start to unfriend me one by one. Sorry folks, in case I have been indirectly causing pain to some of you, please don’t judge me. I am nice and I meant well. I am sharing recipes so that you can dine in more often. Heard of the Cooking Therapy? Every family could use some strengthening. Every family needs strong bonds. Every family also needs to eat. Bring the three together and what do you get? Yup, that’s Cooking Therapy for you. So yes, when I show you pictures of the food I cook/bake, so don’t misjudge my intentions. Instead of rolling your eyes on my daily post of food, you should offer your thumb to my pictures. Like this.
Even if you accidently injured you thumb while cutting an onion, I would never judge you if your thumb up look like this.
Because On Facebook, a thumbs up is the definition of friendship.
Having said all that. Let me share a deeeelicious recipe specially for this weekend. Maybe some banana bread? I have noticed that with Banana breads, the sentiments are mostly divided into two teams. Those who hate it, can’t even stand the smell (eg: my mother) and those who love it, they are gonna continue loving it till death. I belong to the latter. I am glad that I can also count on my sister in law to help me finish up a loaf of this. This American Banana Almond Bread is really good. It’s like whoa yummy! Yup that kind of yummy. It is wonderfully moist and stays like that even on the next day.
This isn’t a loaf of banana bread with a bread texture. This is more like a pound cake. There are some banana bread recipes that uses yeast and this type of bread mostly yields bread-like texture. For this recipe, it is important to use fully-riped bananas, so that the flavors really come through.
This American Banana Almond Bread is a very forgiving recipe. You can mess around with the proportions and the ingredients quite a lot without it affecting the results too much. Banana bread and nuts just somehow goes well together. I always incorporate some nuts into my banana breads. I have tried almonds, walnuts and cashew nuts and all just blended in nicely.
Try baking a loaf of it this weekend. Nothing beats waking up to a delicious loaf of banana bread especially on a weekend. It’s very late here and I have had a long day. Me being tired and sleepy does not make this banana bread any less appealing. The pictures are literally calling out to me. Yup, I’m craving for a slice of this, and that too at 3 am, but what else is new?
- 50g sultanas - soaked in hot water for 10 minutes
- 175g plain flour
- 300g bananas - mashed
- 125g butter, melted
- 150g castor sugar
- 100g sliced almonds
- 2 eggs
- 1 tbsp plain yogurt/sourcream
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- Preheat the oven to 170C.
- Put the flour, baking powder, and baking soda in a bowl, and combine well.
- In another bowl, mix the melted butter and sugar and beat until blended.
- Whisk the eggs one at a time and add in vanilla essence.
- Add mashed bananas and stir in drained sultanas.
- Add in half of the flour mix and stir well.
- Mix in the yogurt/sour cream and the remaining of the flour mix.
- Stir well and pour into a 22 cm loaf tin and bake for about an hour or till the cake is golden.