So, I admit, do have a few shopping bags, a maxed-out credit card and an empty to wallet to show for it but that I don't want to talk about. It's a sore subject, especially when I don't get paid for another week (I spite whoever devised a monthly pay system at work).
What happened is that I decided to make my mum’s compact and more portable digital camera but being the oblivious packer that I am, I completely forgot to transfer my memory stick into the camera! So of course when we boarded the plane and I wanted to take my very first photo of the trip, the error message flashed “NO MEMORY CARD” Aaarggh! I didn’t think I could go a whole trip without taking photos, but my good friend E did let me use this random photo she took of a tram. Thanks E!
From my Melbourne trip I have nothing to show you although, from my kitchen last Friday I do have this beautifully moist Banana and Date Loaf that I made just before leaving for Melbourne. So enjoy a virtual slice of this loaf while I enjoy some sleep. Good night!
Banana and Date Loaf
From DH Magazine (Issue 29)
125g unsalted butter, softened
1 cup brown sugar
1½ cups plain all-purpose flour, sifted
1 tsp baking powder, sifted
½ tsp bicarbonate of soda (baking soda)
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1½ cups mashed banana (about 2-3 bananas)
¼ cup maple syrup
1 cup chopped dates
Preheat oven to 160°C.
Place the butter and sugar in a bowl and beat until pale and creamy.
Gradually add the eggs and beat well.
Fold through the flour, baking powder, baking soda, nutmeg and cinnamon and stir well to combine.
Stir in the banana, maple syrup and dates.
Spoon the mixture into a 7x32cm lightly greased loaf tin lined with baking paper.
Bake for 1 hour and 10 minutes or until cooked when tested with a skewer.
Allow to cool in the tin and slice to serve.