The banana bread I made not long ago was so good that it was an easy decision when banana was included in my recent farm box.
I like eating banana as is, but I’m very particular when it comes to banana, and it has to be at the right ripeness.
This time the banana got dark very quickly (probably due to the weather here), and I didn’t have a chance to enjoy it fresh, but that also meant that it was ready for me to make banana bread,
I used the same recipe as the last time as the base, but this time I separated the batter and added cinnamon and strong decaf coffee to a half.
It’s hard to see, but I tried to make a marble pattern.
Ta-da!
The kitchen smelled so good.
I started the process a little before lunch time, and the bread was cooled and ready for my 3 o’clock snack time.
The marble pattern didn’t turn out to be exactly the way I had expected, but it’s okay because it still tasted amazing!
I used my favorite Banana Bread recipe.
This is so so good.
I sliced it thick, and you may think it’s too big a piece, but trust me, you would want a whole piece.
I used white sugar instead of brown sugar because I don’t keep brown sugar in my pantry, but no issue.
I actually prefer banana bread made with white sugar instead of brown sugar.
I really enjoy our Bangkok life, but one thing that is a con for us is the water situation.
The tap water is supposed to be okay, but most people, including locals, do not drink tap water.
We get our drinking water from the RO water dispenser located on the first floor of our condo building.
We fill two 6-litter bottles and six 1.5-litter bottles each time, and we do this a few times a week.
It’s a two-person job, and we are not always in the mood to do this and often wait until we absolutely have to do it.
But when you think about some countries where you have to walk miles to get to the closest well every day, our situation is not bad at all.
I certainly appreciate the safe tap water I had in Japan and the U.S.
