Happy New Year, readers! 2018 is upon us and so is another year of cooking and baking. My 2017 ended with both a bang and a whimper: I spent the second half of December in bed struck down by, I’m not kidding you, the worst virus I’ve ever had. It came on on Tuesday 12th and the first day I woke up with no symptoms was the 31st. Horrible. But now to the good news: on the 27th, H. proposed! We’re now engaged. 🙂 I definitely call that a good ending to the year.
For the first time in recent memory, I did NO holiday baking or even cooking. My mum’s family gathered together this year and I did hardly anything, I was feeling so bad. This banana bread is the only thing I made over the entire holiday season.
We had some bananas that really needed to be used up, and I had everything on hand at my grandfather’s where I was staying. I usually make Tessa Kiros’ banana bread, but used a recipe from Smitten Kitchen this time. Though whisky is my favourite spirit, I decided to go full Nova Scotian and use rum. It also just so happened I also need to bring dessert to our NYE soiree. I wouldn’t normally bring banana bread as a dessert but I figured homemade is always preferable so decided on bringing it.
This couldn’t be any easier to throw together — it’s a one-bowl, no mixer needed kind of banana bread. I followed the recipe very closely, and it turned out well: moist and delicious, not too sweet. We served it with some whipped cream and ate it with my aunt and uncle after our decadent NYE prime rib roast and lots of wine!
Regrettably, I do not have a photo of the banana bread, so you’ll have to use your imagination. I will however leave you with this picture of a beautiful winter Nova Scotian sunrise (a green, but cold one– the snow came a few days later).