Nothing says home like the smell of baking.
Rainy days are among my favorite things. There's something about the steady pitter-patter of rain falling on the roof that beckons me to slow down and savour the simple things a bit more. Truly there's nothing like being in cozy clothes, which for me would be leggings and a sweater and warm socks, and doing a little magic in the kitchen. Flour, sugar and vanilla are magical ingredients that come together to form scrumptious delicacies. Sometimes when I'm in the kitchen on a rainy day I'll play some music, but most of the time I just like the peace and quiet and the sweet sound of rain trickling down on the windows. Booms of thunder are most welcome, too, of course.
On this particular rainy day, as the windows were foggy from the high levels of humidity, I tied the strings of an old apron around my waist, and rummaged through my mom's old family recipe box. That thing is so old you never see any recipe boxes like that anymore! I find what I'm looking for...ah, yes, banana bread. The recipe that my mom first made when I was in kindergarten, twenty years ago. We've never tried any other recipes because this one is just fine. Perfect, in fact.
The over-ripe bananas on the counter are begging to be used, or else they will meet another destiny: the garbage can. Alas, we can't let that happen! So they will fulfill a better destiny...becoming warm, heavenly, perfect banana bread. I head to our baking shelf where varieties of flours and sugar and other ingredients are stored, gather what I need and make my way to the kitchen.
Rain still falling, softly, gently, quietly.
Measuring flour, creaming sugar and butter, chopping pecans.
Stirring, folding, pouring.
Magic in bread form.
Our lives are stories built of small moments. Ordinary experiences.
It is too easy to forget that our days are adding up to something astonishing.
We do not often stop to notice the signs and wonders.
-Christie Purifoy, Roots and Sky-
Banana Bread
1 cup sugar
1/3 cup softened butter
2 eggs
1 1/2 cup mashed ripe bananas
1/3 cup water
1 tsp. vanilla
1 tsp. vanilla
1 2/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup chopped walnuts or pecans
In a large mixing bowl, cream the butter and sugar together. Add in the eggs, one at a time, stirring to combine thoroughly. Gently stir in the water, vanilla, and mashed bananas.
In a separate bowl, combine the flour, baking soda, baking powder and salt together. Slowly stir into the wet mixture, making sure to mix very thoroughly.
Fold in the chopped nuts, if you are using them.
Pour the batter into greased loaf tins.
Bake at 350*F until a toothpick inserted in the middle comes out clean.
For mini loaf tins, bake for about 35-45 minutes, depending on your oven. For a larger loaf tin, bake for approximately 1 hour. You may need to bake a bit longer depending on your oven.
Allow the bread to cool in their tins for about ten minutes, then turn out onto a cooling rack to cool completely. However, I will admit that warm banana bread fresh from the oven tastes heavenly!
I am convinced the world is saturated with meaning. We trample messages like scattered leaves beneath our feet. If only we have eyes to see them. Ears to hear them...
I want to observe the ordinary things of earth- the moon, the stars, the rainbows,
even the yellow leaves of the old cherry trees- and receive their messages.
To hear them say what every weary traveller, every earnest seeker, longs to hear.
Welcome home.
-Christie Purifoy, Roots and Sky-
What are your favorite things to bake on a rainy day? Do share below!