Sometimes you just get a hankering for some banana bread. And today I decided I must have some.
I looked up the translations for Nutmeg (Muskatnüss), Baking Soda (Naturn) and Baking Powder (Backpulver) and set off for the grocery store.
Baking Soda and Baking Powder are sold in little packets. Apparently they are much too valuable (or dangerous?) to sell in larger quantities as they do in the United States. Although I'm not certain why.
If I were more domesticated, I would probably buy them while in the US so that I didn't need to deal with the little packets. But as I have been here nearly six months and this was the first time I baked anything, I don't think I will bother! Indeed, in the end I didn't even need the baking powder. But I do have it on hand if I need it in the future.
So for those who would like a very simple recipe that even someone like me, who virtually never bakes, can follow. Here you go!
One note: the recipe calls for three egg whites beaten until they form peaks. We do not have a mixer and there is no way on God's green earth that I am going to stand around and do this by hand. I used one whole egg instead of three egg whites. It worked just fine!
Banana Bread Recipe
American Heart Association Cookbook
1/3 cup vegetable oil
2/3 cup sugar (divided in half)
2-3 very ripe bananas (mashed)
1 3/4 cup flour
1/4 tsp nutmeg
2 tsp baking powder
3 egg whites
Preheat oven to 350°F. Lightly oil 5x9-inch loaf pan.
In a large mixing bowl, beat oil and 1/3 cup sugar. Add bananas and mix well. In a medium bowl, sift flour, spices and baking powder. Add to batter and beat. In a separate bowl, beat eggs whites until foamy. Gradually add 1/3 cup sugar and beat until egg whites form soft peaks. Fold eggs whites into batter.
Pour into loaf pan and bake 35 minutes or until a toothpick came be inserted in the middle and come out clean. Remove from oven and allow to stand for 10 minutes. Remove from loaf pan and cool on a wire rack.