I love ginger. I use it anywhere ginger can be used…and a few places it probably oughtn’t… so when I needed to use up a whole bunch of over-ripe bananas, guess where my mind went? I found this – thank you, Pinterest! – but it was not nearly ginger-y enough. Here’s my version:
- 2 eggs
- 3/4 cup sugar
- 3 ripe bananas or 3 frozen bananas, defrosted
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1/2 cup raisins pre-soaked overnight in 1/2 cup ginger tea (or you could use your favourite alcohol…)
- 1/2 cup coconut oil
- 2 cups sprouted spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped crystallised ginger
- 1 tbsp ground ginger
Spray a standard loaf tin with coconut oil and dust lightly with flour. Preheat oven to 350F.
Beat together the eggs and sugar until thick and lightened in color (about 5 minutes). Add the banana, vanilla, sour cream, raisins (and any remaining tea) and oil, and stir until combined.
In another bowl, mix the remaining ingredients together. Gently fold into the egg mixture.
Pout into the prepared loaf tin and bake until a skewer inserted into the middle comes out clean (about an hour).
Delicious slathered with butter while still warm, though the flavour will improve if kept. Also good toasted. Don’t expect it to last long…!
Heading back to England for a few errands and a catch-up with everyone. I’m already salivating at the prospect of indulging in some of the foods I can’t get here…
Top of the list is Bacon. By which I mean back bacon. There is no American equivalent. This is one of the few English things I truly miss…to the extent that I even did a course at Altadena’s Institute of Domestic Technology to learn how to make it myself. Fun as well as useful…though I have yet to source the perfect cut. I’d love to hear from anyone in the Pasadena area who knows where I can get the right part of the pig!
Bacon is best eaten as a “sarnie” or butty”, the perfect indulgent breakfast, and an excellent hangover remedy!
What do you miss from your home?
If you are like me you make resolutions every January which bite the dust once real life sets in. I learned this year that this is a well-known phenomenon and that those who care have identified a specific date for when this slump occurs: Blue Monday, or the third Monday of January. Well, this year I mean to try to stick to my guns and to this end I invited my trainer (and friend) and some of her other clients who have also become friends, to a morale-boosting party. And thus was born Pink Monday…
Although I love to cook I’m mindful of my resolution not to let myself get stressed and so I made it a pot-luck, with everyone contributing a favourite healthy dish.
We started in the pink theme with raspberry-ginger bellinis (click the image for recipe) with our appetisers.
I decided on roast salmon, fennel and red onions with blood oranges as a main course (which was basically chopping and peeling).
And for dessert we had mixed berries with fresh mint and tarragon and a sprinkling of chopped crystallized ginger and pine nuts
Very easy! Add a couple of bottles of decent wine and lots of interesting conversation and it was the perfect antidote to Blue Monday. So much fun, in fact that I’d love to make it a regular thing.
What do you do to boost your morale?