Not only is it hot (I can’t seem to get the inside of the house to be less than 84 F), but all activities I can find for today seem to take place outside in the 95 F weather. I’ve got to be honest, I’m just not all that interested in being somewhere that isn’t air conditioned today.
So I took Zara to a elephant and piggy party (don’t know what that is? Neither did I…it has something to do with some books…whose main characters are a pig and an elephant) which was really a glorified run around screaming space in the library, interspersed with animal crackers, balloons and the occasional reading. But it was air conditioned, and we stayed for over an hour, until some of the older kids started kicking beach balls at the little kids…and well…it was time to go. So we went to the farmer’s market – which is FANTASTIC- but it full sun. We bought our requisite carrots so Zara could eat them all while we finished browsing the stalls, some fennel and red currants. I forgot about red currants and I can’t WAIT to cook with them.
Anyway, none of this has anything to do with what I actually made today, bar what I used to decorate it with.
Today, to welcome a new neighbor that I didn’t know I had, I made a golden ginger banana cake. It doesn’t take that long to cook it, so it’s a good dessert to make on a day like today.
This is what you’ll need;
1 cup flour
1/8 tea baking powder
1/8 tea baking soda
1/8 tea nutmeg
1/4 tea ground ginger
1 stick of softened butter (which in this weather is basically putting it on the counter while prepping)
3/4 cup sugar
1 1/2 tbsp olive oil
1 mashed banana
Preheat the oven to 325 F
Mix flour, baking powder, baking soda, nutmeg and ginger together in a bowl and set aside.
Mash banana in a small bowl, set aside.
In a mixer, combine sugar, olive oil and butter. Mix on low until combined. Add each egg, one at a time to the sugar mixture, ensuring that each egg is well mixed in before you add the next.
Add your banana to the mixture and mix for 30 seconds. Add flour mixture in quarters.
Spoon into buttered or sprayed baking dish. I used two small rounds. A large loaf pan would also suffice. I added a Trader Joe’s grinder mixture to the top (coffee, chocolate, sugar) to give it an extra kick of something special!
Put in oven for 25-35 minutes or until golden brown on top. Insert a knife and make sure it comes out cleanly. Serve!