One thing that unemployed married English majors have lots of time for is cooking.
My new favorite new hobby is using all of my new kitchen gadgets as fast and furiously as I can to produce as many delectable meals as I can to justify my existence at home all day.
One of the greatest things about being married (besides getting to live with my favorite person) is that I suddenly am the owner of a host of kitchen toys that I could never justify purchasing as a single woman living in a group house. I am now in Culinary Disneyland.
For instance, on Saturday night, I realized I had yet to use the wire attachment to my shiny new Kitchen Aid. So, of course, I had to make banana bread in order to test its endurance. Because nothing says "industrial" like butter and sugar creamed together into a soft cloud of sweetness.
Halfway through the banana-bread creation saga, however, tragedy struck. I ran out of sour cream. (Remember when I said that unemployed married English majors annoyed their friends by complaining? Running out of sour cream is not considered a crisis by most standards.)
I frantically turned to Google. On some random cooking forum, my eyes caught the phrase "Greek yogurt."
Some background on this: I didn't know what Greek yogurt was before I met Mark. I still am not quite sure what Greek yogurt is, but now I buy it instead of regular yogurt because when you are married to someone, you start buying their stuff at the grocery store. So now Mark buys Twizzlers and I buy Greek yogurt.
So I knew I had Greek yogurt in my fridge. I replaced the sour cream with Greek yogurt and voila! The banana bread was saved.
And apparently the wire whisk worked. Because the bread turned out moist and spicy and soft and everything that banana bread shoud be.
Flour – 2 cups
Baking Soda – 1 tsp
Baking Powder – 1 tsp
Cinnamon – 1/4 tsp
Sugar – 1 cup
Butter – 1 cup, softened
Eggs – 2
Greek Yogurt – 1/2 cup
Mashed Ripe Bananas – 1 cup (If you have leftover, feed the rest to any hungry engineer hovering in the vicinity)
Vanilla Extract – 1/2 tsp
Almonst Extract – 1/4 tsp
Preheat the oven to 350. Butter a loaf pan. Stir the flour, baking soda, baking powder, and cinnamon together in a large bowl. Mash the bananas into a cup. Cream the sugar and butter together. Add the eggs. Slowly add the flour mixture, mixing occassionally. Add the bananas, Greek yogurt, vanilla, and almond extract. Mix thoroughly (mixture can be lumpy).
Pour the mixture into a loaf pan. Bake for 1 hour (test after 50 minutes). When toothpick comes out clean, remove from oven. Allow the bread to cool in the pan briefly and then remove from pan.