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Sarah's avatar

A) this is SO good, and B) this is so true. I have been doing a lot of that thing, lately - where you scroll restlessly through a social medium and think "Why don't I have hair like she does? Why isn't my house beautiful, like that guy's? Why don't I have a book published yet, or ten?? I am SUCH A FUCKING DISAPPOINTMENT!". Two related thoughts about that:

1. One cool thing about being a recovering addict is that you know that when your brain starts doing that bullshit, you grab a pen and bash out a Gratitude List. I usually aim for about 10 items, and by number 5 or so, I am calming. I look at my funky little home and think "I have a HOME. And it's warm and dry. And it has a really great husband and dog in it! How fucking lucky am I??"

And then I fart. Copiously and with a sort of peaceful calm.

2. You're always on my list. Every one of them, for the past 18 years. XO

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Juliet's avatar

Hi Sarah! With pleasure. Here's the recipe:

1 and 1/3 C flour

3/4 C light or dark brown sugar (muscovado is nice if you have it, if not, no problem)

1/2 C sunflower or olive oil

2 eggs

3 or even 3 and a half ripe bananas

1 tsp baking powder and 1/2 tsp baking soda and 1/2 tsp salt

cinnamon (optional)

chopped walnuts (optional) (I used, not much)

Put all ingredients in a big bowl and mix until banana slices are smoothly blended in. Meanwhile, turn oven on to 325°F to preheat it. Now, here's the final secret ingredient: 2 tablespoons of creamy natural yogurt. I had vanilla yogurt in the fridge which was perfect. Blend in, then pour into a loaf pan lined with greased parchment paper. If you don't have this paper, then just pour into a greased loaf pan. Put in oven. After around 20 mn, reposition the tin in the oven. After around 45 mn, check the center by inserting a clean knife into it. Because this cake is dense, it takes a while for the center to cook.

If the top of the cake is over-cooking because of the heat above, cover the whole thing with tin foil. Don't overcook otherwise it won't be moist. You have to figure out for yourself when the best time is to take it out of the oven (all ovens are different). Let cool. Butter is optional.

Bon appétit !

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