Now that Violet can entertain herself a little more easily, I thought I’d try my hand at baking some banana bread. I had two very ripe bananas, one favorite recipe in my cookbook, but no brown sugar or baking powder. First step, go to the store!
After quizzically scanning the pictures on the packages for awhile, I decided to ask someone. Two employees and one random English-speaking customer later, I found the brown sugar. Or rather, the “black sugar” as they call it here. My recipe calls for light brown sugar, but this would have to do.
Baking soda was an easy find, but I knew that baking powder was not the same thing. Right next to it was a package of something called “Ammonium bicarbonate.” Ok, let’s give that a whirl.
Back at home, “Siri, is ammonium bicarbonate baking powder?” Apparently it’s what cooks used to use before modern day baking powder was invented. It truly is the stone age here in Athens.
More questions for Siri. “What is 325 degrees F in Celsius?” “How many milliliters are in a teaspoon?” My measuring spoons purchased from IKEA included a 5 ML spoon, which roughly equates to a teaspoon. Seriously, how did people ever do this without smart phones? If I had to look all this stuff up myself, I probably wouldn’t have bothered.
Time to check on Violet.
This is what I meant by entertaining herself. Sigh. Back to the task at hand.
That looks like about 2/3 of a cup of butter, right? Okay…cream butter with sugar, add eggs, add mashed bananas…this butter isn’t mixing very well.
Is this even butter? It could be margarine. It came in a stick like butter, but the package was entirely in Greek. Oh well, too late now. Into the pan you go!
Now where is Violet?
Too hungry to wait for banana bread, it seems. Forty-five minutes later, and Viola!
Predictably, the children didn’t want any tonight. But I took a little bite and I’d say it’s passable as banana bread. Success!