The Story of Why I Can’t Be A Food Blogger
What’s up everybody! Welcome back to Cooking with Jess! Except not actually – if you knew how often I used Skip The Dishes in my Toronto past life you’d know I don’t cook nearly enough to sustain a cooking blog (or you know, a healthy and well nourished lifestyle). This is something I plan on working on though. Stay tuned for that in a future post.
Today is a special occasion however – I am baking banana bread. Which is not necessarily abnormal in the overall scheme of my 28.5 years of life. It’s my favourite recipe, and full disclosure, I have in the past bought bananas strictly to let them get brown to make bread with. I have no idea where this recipe came from beyond the fact that it’s in my grandma’s handwriting and for all I know it could be the most basic bitch banana bread recipe that’s ever existed (which is for sure what I’m calling this post). But, because it is the most delicious thing in the world I thought I’d share the recipe with you!
Well – that’s mostly true. I also seem to lose it constantly, and seems how I spent a solid 45 minutes looking through all my packed boxes and every notebook that I have ever written in to find it, I thought I’d put it in a place that I could never lose it again – the internet.
(I also had another post that I planned to write today, but with banana bread baking I can literally not concentrate on anything else)
Ah – there she is in all her glory. Pretty sure I put the sticker on it when I was like 5. She’s the OG for sure. I also just took a “staged” photo of a recipe… what even is my life today.
So, basically – you’ve got your three pretty gross looking brown bananas and you’re ready to roll. You mash them babies up (3 bananas equals just over 1 1/4 cups, from my experience), add in an egg, cup of sugar and 1/4 cup of melted margarine (or butter – I’m in a butter household now). Once that’s all mixed up nicely, you add in the dry ingredients. Which in this case are 1 1/2 cups of flour, 1 teaspoon of baking soda and a little sprinkle of salt.
Smack it all into a loaf pan and bake at 350 for an hour – or, until a tooth pick comes clean when stabbed through the center. (That all sounded more aggressive than it needed to) And voila! Basic bitch banana bread!
Now I know what you’re thinking – Jess, why do you have banana bread in a cake pan?
Well let me tell you a thing or too about adapting to your surroundings.
If you’ve read my first couple posts, you know that I recently moved back home to my grandparents house, which means I presently know where nothing is.
My grandma is amazing. Seriously – she’s the best. I could go on and on about how wonderful she is. But, her kitchen organization… girl. I’m confused. And as she’s on vacation right now, I had to fend for myself. After spending 45 minutes searching for the recipe, I gave up and used a cake pan. Your girl has things to do today. And now I have a banana cake! I baked it for 40 mins instead of the hour as it was thinner, and it looks good to me. Accidental innovation – the Jess at 28 life story.
Being in my grandparents house, with it smelling so deliciously of banana “cake” – it brings me back. They’ve had this house since I was born, so needless to say, I’ve got a heap of great memories here. And because I’ve lived in different provinces since I was 7 – it feels like I’m home.
I wanted to bake today, not only because the bananas were screaming “LOAF ME”, but because I knew it would ground me. Its been hard accepting some aspects of the new reality I created for myself when I decided to move home. I feel like I’ve been focusing too much on the negatives (shout out to still be jobless and approaching month three), instead of sitting back and thinking about how lucky I am. To take a minute to be grateful for the fact that I have a place I can call home, and to my family who have taken me in so I can take my time to get my self back in order.
Even if getting myself in order means taking glamour shots of banana bread on a Friday afternoon.
You know, self improvement.
Ok update – I cut it. WHY DOES IT LOOK LIKE BISCOTTI? Cooking with Jess is officially cancelled. It tastes amazing, for the record. But visually… what a flop.
Anyway. Thank you for joining me on this short & sweet baking adventure! If you try the recipe, please let me know what you think! I’m certain you won’t be disappointed! And I promise it will look better than the pictures!
Also – I’d like to give a special shout out to Gwen Stefani and her 2004 hit “Hollaback Girl” for helping me spell banana so many times.