An attempt at mochi was made a few days ago, and today I made myself a pancake with red bean filling after lunch (scrambled eggs). None of these were pretty enough to even consider blogging about, but still tasted decent (what really counts). But after complaining about wanting to eat some perhaps a week before, I whipped up a batch of banana bread as I was waiting for my mum to Skype me, and it turned out good enough to try photographing. :)

I nicked the recipe from a post on Chowhound but changed a few things up. Cooking here in Spain has also led me to be a little less precise when it comes to measuring, so take the following instructions as you will...

4 extremely ripe bananas (no kidding, they were practically black)

2 egg whites

2 tablespoons sunflower oil

1/3 cup skim milk

1/3 cup brown sugar

pinch salt

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1 1/2 cups whole wheat flour
handful (or more) brown linseed

Preheat oven to 180°C (350°F). Mash bananas. Add egg whites, oil, milk, sugar, salt, bicarb and baking powder. Mix well. Stir in flour. Pour into lined or greased square or loaf pan (muffin tray would work as well). Bake for approximately 45 minutes (check with the trusty toothpick). Raise and let cool. Suitable for freezing.