That same afternoon I was walking home after taking the dala-dala into town and another neighbor who we buy mandanzi (African doughnuts) from told me some loves the keki (cake) and wanted to know how I learned to cook it and could I teach her. One of the helpers at Annikah’s school rides his bike over to our house some days just to see if I have any made and invites himself in for some. What is funny is that I have shared these before but apparently I am getting better at making them. Then today my good friend from down the street called me and said she needed to borrow my muffin pan because she had her sister in law over and wanted to make banana bread for their family celebration. She stopped over and I wrote the recipe down in Kiswahili the best I could (plus, she has seen me make it before). She grabbed the pan (and my whisk and some vanilla) and was on her way to impress her family with MY recipe. Ok, definitely not MY recipe but I did steal it from a cookbook, tweak it, and it is now in high demand around these parts. They especially love it when I tell them all the ingredients are local and the reason they are so yummy is because the spices here are AMAZING! Jason says if we ever are really strapped for cash I could sell them in town. Although, now that I given away the recipe I may have to find another fallback. In a world where I so often feel like I lack knowledge and expertise my little banana bread muffins have given me credibility and some cause for celebration.
Mkate wa ndizi (Banana Bread)
1/3 c. oil (I use sunflower here)
3/4 c. sugar
1 beaten egg
2 mashed bananas (I use 3 b/c they are so small here)
1 tsp. lemon juice (fresh squeezed)
Then add in this order:
1 tsp cinnamon
1 tsp cloves
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups flour
Bake at 375-ish degrees for as long as it takes.
I use a muffin pan for individual cakes
(Mostly b/c our oven heats so unevenly that a bread loaf rarely turns out)
Serve & Share!! It may just make you a well known baker…..who knew?