Wednesday, 8 May 2013

Mid week darkness ...

This morning I was at my desk at 06h30 and was working at the speed of light ... when at 09h15 the lights went out!!!  Thankfully my colleague Mary and I had gone to the kitchen to get a cuppa coffee before that.  I worked in the dark until 13h45 when my laptop eventually said "Enough is enough" and switched off.
I left the office at 14h10 and paid a fine which my hubby got (supposedly posted on 21 Feb but the notice only reached us on Monday afternoon to collect at the post office); posted a gift and then fetched Connor from school ... he had book club after school so he only finished at 3.  We popped past The Glen and got some items on the "To Do" list and on the way to the car I found that for the first time in the 15 years we have been shopping at The Glen I had lost my parking ticket.  Thankfully the young girl at the security office 'did me a favour' and only made me pay R10 instead of R25 for the replacement ticket.
When we got home I cleared up the home e-mails, had dinner and after a long chat with my BFF I mixed up a double batch of banana bread mixture ... while I was busy my hunny came into the kitchen and asked "Are you baking banana bread?" Me ... "It is on my To Do list" to which he responded "Know what's on my To Do list?  To eat banana bread".
Well here is what my banana bread looked like ....
Because of the double mixture I managed to get one large loaf, one small loaf, two mini loaves, 6 large and 5 small muffins out of the mixture.
And the recipe I used is from Cook and Enjoy It!   
First published in 1961 (and my school recipe book from 1978 - 1980)
1/2 cup butter or margarine
1 cup sugar
1 tsp vanilla essence
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 - 6 bananas
  1. Beat butter and sugar till creamy.  Add the vanilla.
  2. Add the eggs one by one, beating well after each addition.
  3. Sift together the dry ingredients and add.
  4. Mash the bananas thoroughly with a fork and add.
  5. Blend well and turn into a greased small bread pan.
  6. Bake in a moderate oven (350F) for 1 hour.
  7. Slice, butter and serve.
N.B.   The flavour will improve if the bread is stored in a tin for a few days.
LOL!!!!  In my house the bread does not even get into a tin!!! never mind stay there for a few days.  My hunny has already had two of the large muffins and Connor has had one of the small muffins ~ I love when they enjoy what I make for them.
Hope you all had a stunning Wednesday and sleep tight ... I'm off to bed.


  1. Funny, I also made banana bread last week, a request I get often from hubby and believe it or not, my recipe is a Kook en Geniet recipe, with which I grew up and still make to this day, and it seems its the exact same recipe as yours. Its definitely flop free.
    {Doing Life – my personal blog}

  2. The banana bread is lovely ... had some with a cuppa tea when I got home this afternoon. My boys are also enjoying it.

    I think the Kook en Geniet is exactly the same book as mine. Everything I have ever made out of it has come out well. Can't go wrong with something they taught in school when we were there!!! LOL!!!

  3. I need to ask Jacqui to make copies of the recipe book we used (mine was left at Albert's mothers house all those years ago) as we had some awesome recipes too.