LMB Ramadan Diary – 11th Roza
Prayer for the Day:
“O my Lord! Grant me that I may be grateful for Your favours which You have bestowed on me and on my parents, and that I may work the righteousness that will please You: And admit me, by Your Grace, to the ranks of your righteous servants.” (The Holy Quran, Surah Al-Naml – 27:19)
Be your own best critic and try mending a habit you don’t like. Aristotle said, “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”
Thought for the Day:
You’re one-third into Ramadan already. That means being one-third closer to realizing your characteristics and potential to be not only a good person, but also a devout Muslim. Just one-third. You still have two-thirds of yourself to discover.
Recipe for the Day: Banana-Nut Bread
So it’s not ethnic, but it’s simply marvellous to have with tea. Personally, I didn’t put in the buttermilk nor the nutmeg, and still it turned out really good alhamdo lillah. Unsalted butter is available inr the Lurpak brand: watch out for the red label that distinctly reads, “Unsalted.”
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 cup sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)
3 eggs, lightly beaten
1/2 cup buttermilk
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. freshly grated nutmeg
1/2 tsp. salt
3/4 cup coarsely chopped walnuts, pecans or hazelnuts
Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.
Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.
Storage Tip: Wrap the bread tightly in plastic wrap (or aluminum foil) and store at room temperature overnight or in the refrigerator for up to 5 days.
Recipe from Williams-Sonoma Collection Series