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The Diary of Anne Ku

6 August 2000 Sunday cloudy and feels like rain, but it won't as 25C expected


Since middle school days (age 13-14), I've been perfecting my banana bread recipe. Back then I was just learning how to bake. The local library contained so many cookbooks that I was soon comparing and testing recipes. At school, I even gave a report on dieting, using my banana bread as an example of the optimal diet.

Years later when I finally found some time on my hands, I decided to bake again. My colleague gave me a recipe which I experimented over the course of a year. There were so many interchangeable ingredients possible. I tested the results on my neighbour, my colleagues, and anyone who visited. My mother fell in love with it and in turn started making it regularly. She spread my recipe to her friends and neighbours.

Making banana bread, not unlike using electric pencil sharpeners and fruit juicers, is a therapeutic, if not anti-male, exercise for me. I watch the handsome bananas ripen and soften. Then I cut and mash them up happily. After pounding and thrashing them with the rest of the ingredients, I throw the mixture into a pan and shove it into hot bothersome oven. For almost an hour, I watch it rise while drowning myself in a fresh nasal experience. The smell of banana bread baking in the oven will sell any house.



Anne's Recipe

Preheat 350 F (180 C) oven

A. (small bowl) Mix quarter cup brown sugar, quarter cup white sugar, and quarter cup butter together.

B. (biggest bowl) Mix one and two-third cup flour (half whole wheat, half white), one teaspoon baking soda, quarter teaspoon baking powder, and half teaspoon salt.

C. (medium bowl) Mix one large egg (or two medium sized eggs), one cup mashed ripe bananas, quarter cup cold strong coffee, dash of vanilla extract, nutmeg, cinnamon, ginger, and allspice.Add half-cup finely chopped walnuts.

Mix liquids A and C and then throw into B. Mix well. Pour result into a greased bread loaf pan. Bake for 45 minutes to an hour, checking with a tooth pick.

Note: you don't really need an electric mixer to do this.