Thursday | 09 April | 2020
Inge Janse van Rensburg
Food has always been linked to specific time and memories in my life. Toast and sweetcorn were for nights after awards ceremonies when we came home, exhausted and hungry. Mutton leg with vegetables were specially prepared on Sundays since it was back to residence with us after our meal. My mother’s lasagne is birthday food. Coffee and rusks, and toast with avo is for sure Covid-19 lockdown food (at least, this is how I’ll remember lockdown).
Covid-19 interrupted all of our lives, and everywhere on social media we see how everyone has turned into top class bakers or professional chefs. During the first few days of Covid-19 I was angry with myself for not making more food now that I have more time, but actually making less food.
I started thinking about it and realised that preparing food in these times of need and uncertainty shouldn’t give you more stress. It is completely fine if your children has to eat peanut butter and syrup sandwiches for the third afternoon in a row and do not resent yourself for driving to the café to buy another chocolate “for the week” and then finishing it on the way home. Also, do not avoid eating all the frozen food finally!
For those of you who started baking during this lockdown, I would like to share my grandmother’s banana bread recipe (seeing as it is a popular thing to make during the lockdown). This recipe was the first thing I ever baked and since I am not going to bake during the lockdown, you are welcome to.
Grandma Corrie’s banana bread
- 125 g butter
- 5 ml vanilla essence
- 4 overripe bananas (mushed)
- 5 ml baking powder
- 125 ml boiling water
- 250 ml sugar
- 2 eggs (beaten)
- 500 ml flour
- 5 ml bicarbonate of soda
- Turn on the oven to 180ºC.
- Add the butter and sugar together and mix it until a creamy substance is formed.
- Mix together the vanilla essence, eggs and bananas and add it to the butter mixture.
- Beat everything together.
- Sift the flour and baking powder together.
- Mix it in with the egg mixture but be aware of over mixing.
- Mix together the bicarbonate of soda and the boiling water and add it to the rest of the mixture. Mix everything together thoroughly.
- Add the mixture to a bread pan and bake for at least one hour or until the testing pen comes out clean.
- Leave the bread to cool down completely before removing it from the pan to prevent it from crumbling.
For those of you who are just surviving and now chomping away at a rusk – it is okay! Remember this recipe; it is easy, never fails and is always a winner.
For now, I am going to chomp away on my rusk and entertain myself with all the “winning recipes” of professional bakers on social media and think to myself how I might, one day, try it myself.
* All information was correct at the time of publication.