It seems strange for me to think of now, but there was a time when the thought of cooking really and truly intimidated me. The idea of actually cooking something that wasn’t a pre-made mix, or didn’t involve using the microwave was crazy. I knew that the raw meat that I saw my mom, grandmother and older sister buy from the grocery stores ‘somehow’ turned into delicious cooked dinners like fried chicken, roast, stews, and stir fries- but I didn’t have a clue how it was accomplished. Baking was a complete enigma filled with things like measuring cups and spoons, ovens, cake tins and flour- things I didn’t want to have any part of, for fear I would mess something up.
Cooking became to be almost like math to me- I was in awe of the people that were good at it, but was fairly convinced that it would always be something that was completely beyond me. It was something that I would only embarrass myself at when attempting to do, and that try as I might, I just didn’t get it.
It didn’t bother me at first, but when I got older and went to college, it did. I know that this may sound anti-feminist or sexist, or whatever politically incorrect terminology that you want to use, but not knowing how to cook began to make me feel like ‘less’ of a woman. That’s not to say that men can’t be great cooks (I know some myself) it’s just that I come from a line of traditional Southern women and in my family, the women cook. And they cook well. Not being able to share in that tradition kinda got under my skin for a while, until one day I just decided to swallow my insecurity and try to do something about it.
I remember when I first started to really try to learn how to cook, my mom told me that cooking boiled down (no pun intended) to one all inclusive rule: follow a recipe, then when you get confident in your knowledge of ingredients and spices, change it to whatever you want. So that’s what I did. And I practiced. A lot. I wish I could say that there was more to it, but there really wasn’t. Beginning cooks just need to stick to those 2 rules, and you’re bound to get good: practice, and follow recipes. Then when you get comfortable enough with spices and ingredients, do whatever you want with them.
This bread is a prime example of those rules. I had a bunch of brown bananas sitting on my table that I knew I didn’t want to let go to waste, but I wasn’t in the mood for straight banana bread. I wanted to do something a little bit different. I also happened to have a small bottle of orange juice in my fridge, and the idea of bananas with oranges was an interesting flavor combination to me. I found a recipe on Taste of Home that seemed to suit my purposes, but I still wanted to add more flavors to the bread to give it a kind of ‘kick’. So I decided to add in some spices that I would normally see in a spice cake- ginger, cardamom and coriander- and hoped for the best.
It was a winner. In fact, even now as I am writing this post, I’m rather pleased to announce to all of you that the bread you see in the pictures is now completely gone. It’s been devoured by my appreciative family. Not gonna lie, I’m a little irritated seeing as I only got one slice out of the entire loaf. But there’s always the option of making more, isn’t there?
Orange Banana Bread
- 1-1/2 cups sugar
- 3 tablespoons vegetable oil
- 2 eggs
- 3 medium ripe bananas, mashed (about 1-1/4 cups)
- 3/4 cup orange juice
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon orange extract or orange oil
- 1/4 teaspoon cardamom
- 1/4 teaspoon coriander
- 1/2 teaspoon ginger
1. In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice.
2. Combine the dry ingredients; add to banana mixture, beating just until moistened.
3. Pour into two greased 8-in. x 4-in. loaf pans.
4. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.