If it’s one thing I love, its saving food from going to waste. A conscious Muslim knows the value of this simple act.
Don’t get lost in translation!
Faith claims that every aspect of our life, including food, is a blessing from Allah. And each treasure should be treated as a privilege and appreciated as though its the most valuable gift in the universe. It’s easy for us to forget and look past the fact that we have a wealth of fresh ingredients that grow between dirt and sunlight.
But its the conscious admission of this wealth and the One who showered it upon us that could prevent and cure so many other issues like depression, world hunger, global warming. Or bringing it down a notch, at least food would actually taste like food and not rubber (which is why, despite eating heaves of carbs, we’re still left unfulfilled).
Getting back to blessed banana-ism, I often find myself regretting my purchase of a bad batch of bananas. Then there’s an Aha! moment. And in this window of light I find myself whipping up a nice loaf of banana bread. The aroma alone sends my kids flying from every corner in the home to the kitchen.
So the next time you have a few near toss-ready bananas pushing your guilt-button, muster up the courage to use the following recipe..
adapted by food.com
- 2 1/3 c mashed, overripe bananas
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar
- 2 eggs, beaten
- Preheat oven to 350 degrees. Using cooking spray or butter, lightly coat an 8 x 4 inch pan.
- Combine dry ingredients in a large bowl and set aside.
- Cream together butter and sugar in a stand mixer fitted with a paddle attachment.
- Add bananas and eggs. Mix well.
- Combine wet mixture into flour mixture until dry ingredients can no longer be seen.
- Pour into prepared pan and place in the oven. Cook for 60 – 65 minutes or until inserted toothpick comes out clean.
- Leave in pan for 10 minutes before removing. Cool completely before slicing.
Makes: one loaf