Banana Bread

Sheila and I have banana break for breakfast most days. A few weeks ago our friend Sue brought us a loaf - and since then she's been letting us use her kitchen to bake our own. Most days in class our teacher asks if we've eaten breakfast, and if so what we ate....and we say "Banana Bread."

Yesterday was a day off school (a prep day for the staff before starting a new term). Sheila and I were leaving to go to Sue's and i had a bunch of baking stuff that i was carrying. Sultana (the teacher i had last term) asked what i was doing. I told her i was gonna make Banana bread. She told me they don't know what that means, and they've been wondering what it is. So Sheila and I baked 2 loaves of b-bread...one for us for the week, and one to give to the staff today.

when the staff ate it today they said, "This isn't banana bread. This is banana cake."

busted.

one of the things i love about america is how we put things in the shape of a muffin or loaf of bread and calling it bread, when really, we all know its cake....like those amazing chocolate muffins...and yes, even the banana "bread" i've been having for breakfast everyday.

In other bread baking news Sheila and i have already gone through one container of flour. Sheila bought a new one (for the bread). When i opened it up i noticed that it was darker in color than other other flour we've had here. i was a bit confused, and as i was mixing the flour in with the other ingredients i happened to read the back of the flour package..."Diabetic Flour." it has all sorts of great statements on the back explaining the benefits of "Diabetic Flour" one great phrase is, "Diabetic Atta (the bangla word for flour) contains much less carbohydrates, fat and calorie and more fibre than any other Atta in the market."

although, by far, the best part of the package is on the front where it says, "Specially made for those who want to remain fit."