Today has been One Of Those Days. We were supposed to have a house viewing at 10am, so I resisted all calls from the Daughter to play Peppa Pig Snap and roped her into helping to dust and polish instead. She hid on the sofa with her hands over her ears while I hoovered, and said “Mummy, what are you doing?” when I pretended to be a ghost with the white duvet cover in the spare room.
Then the estate agent called and said that the potential buyer had experienced some sort of catastrophe at home this morning, and promised to call and reschedule next week.
Have I mentioned recently that I hate trying to move house?
Anyway. It wasn’t a total loss, since we have a friend coming for dinner tonight, and now don’t have to display housekeeping squalor to company. I figured we’d make the most of the rest of the day and get out of the house, maybe go to the park…
By this point, it was almost 11am and we’d already done play-doh, colouring, setting up the tent in the lounge and filling it with cushions and blankets, squeezing into the tent together and pretending it was a rocket to fly to the moon, played the aforementioned Peppa Pig Snap, and the Daughter had started stripping all the petals from the tulips on the dining table. I was running out of ideas.
Then the Daughter, bored of decapitating flowers, perched on her red step and peered into the fruit bowl on the dresser and said, “Mummy, these bananas are all brown.”
In her fabulous book, Maybe This Time, Jenny Crusie has her heroine, Andie, explain to the little girl she’s looking after that bananas have to be brown to make the best banana bread. I decided it was time for the Daughter to learn this vital life lesson, too.
I’ve been making this banana bread for years. In university, my housemate loved banana bread, so I learned to make this for her. After one spectacular disaster, it’s never gone wrong on me again. I have no idea where I got the recipe from originally, I’m afraid, but it’s easy, moist and delicious. And perfect, the Daughter tells me, for an afternoon snack with a cup of hot chocolate in a cow patterened cup.
Bake 21 – My Banana Bread
- 250g butter
- 225g golden caster sugar
- 2 eggs, lightly beaten
- 2 large bananas (browning), mashed
- 375g self raising flour
- 75ml milk
- 1tsp vanilla essence
- Cream butter and sugar until light and creamy
- Add eggs a little at a time, mixing well
- Mix in bananas and fold in flour
- Add milk and vanilla essence, then mix until smooth
- Pour into a greased and lined 1kg loaf tin
- Bake in a preheated oven at 180°C for 50 mins, or until a tester comes out clean
- Leave to cool for ten minutes, then turn out onto a wire rack to cool completely