Finally lay my hands on this new member of my cookbook collection. Published by my alma mater for fund raising- this ultimate cookbook features a selection of recipes gathered by the Maryknoll Sisters through their years of missionary work over the world.
When it comes to cookbooks, everyone has a different opinion regarding the perfect one, to me, it is the total package: delicious recipes that work, beautiful photography, and most importantly, writing that inspires and intrigues. Half a century ago, when most people rarely travel far from their hometown, our Sisters had this pioneering idea of compiling a cookbook made with a vast collection of international cuisine. These recipes collected from over 40 countries, given by families oversea, were the testament of love via sharing of food. Browsing through all the strange names of dishes, from Cazuela Chilena of Chile to Kachambali of Tanzania, some of them even unpronounceable, I felt like going on a culinary journey with the Maryknoll sisters. While I may not be able to accomplish something so great like them- cooking around the globe and spreading the word of God. I enjoy cooking for my loved ones and doing all sorts of food experiment in my tiny kitchen, that what keeps me grounded.
This banana bread is by far my favorite recipe from the book; it is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. An hour of waiting while your house fills with tempting aromas and then you’ll be able to enjoy your very own slide of warm, moist banana bread! Oh…I just can’t wait to try the rest of the recipes! After all the best cookbooks are the ones that gain its stains through frequent use, and later, passed down from generation to generation like a legacy.
Ingredients (for a 10x20cm loaf):
- 230 grams flour
- 2.5 tbsp baking powder
- 1 tbsp baking soda
- Pinch of salt
- 2 overripe bananas
- 2 eggs
- 175 g sugar
- 60g canola oil
- 30g butter (melted)
- 1 tbsp vanilla extract
1. Preheat the oven to 175∘C and adjust the oven rack to the center. Line a 10×20 cm loaf pan with parchment paper.
2. Mix all dry ingredients in a medium bowl.
3. Mash the bananas and mix in all the wet ingredients (eggs, sugar, canola oil, melted butter and vanilla) in another bowl. Fold the mixture into the dry ingredients to form a batter.
4. Pour batter to the lined pan and bake at 175∘C. Slit the center of batter after 15min for a better rise.
5. Continue to bake for another 35 min until a toothpick inserted to the center pulls out clean.