Banana Nut Loaf and a Personal Note of Thanks

I was always told that the journey was more enjoyable than the destination, that that was the way with life. When I embarked on this journey, I had no destination in mind. I was sitting at home in the middle of the week as I got the day off for Buddha Poornima. Barely two days after starting a new job. I quit the one I had even though the commute was a mere 3.5 km and chose this one 27 km away. As most people who have interacted with me through this medium would know by now, I love my job. Anyway, I had absolutely nothing to do and, as always, I was blog hopping. Then I did it. It was one of those “spur-of-the-moment” decisions. I didn’t give the URL or the blog name much thought. I didn’t give anything much thought that afternoon. The only thing I thought about was the background colour. It had to be green as this was going to be a vegetarian blog. Cliché!


Why am I thinking of that afternoon today? All that was a year ago. That, my dear friends, is the whole point of this post. The Singing Chef is a year old today. The last 366 days were eventful, to say the least. I shared, I explored, I laughed, I cried. And it wasn’t just about food. Food, at times, seems incidental. But I’m amazed at the friends I’ve made across the globe. People I have never met (except one), but people that I can call, email, chat with. And all the while get the feeling that these are people I have always known.


The journey was initially slow, with a little skepticism here. Then suddenly went into the 5th gear with one Saturday seeing 17 posts on my blog. Participation in events added to the enthusiasm and then it was confirmed. I was thoroughly addicted. The month of July 2007 saw 53 posts while this year’s YTD count is a mere 50. Thank heavens for work. Else, I would have run out of ideas months ago and this would have become one more of those “also ran” blogs. I got well meaning advice from some friends and with time, I have settled on between 10 and 15 posts in a month.


Events in the food blogging arena are really something else. From sending my very first entry to WBB, I have come a very long way and I’m actually guest hosting it next month. I have been a regular with several events: WBB, RCI, JFI, AFAM, TST, MBP, A-Z and I try to participate in as many as I can. At one point, I’d fret over trying to make something to fit in. Now, I’m wiser. I’ve even reached a point where I have loads of dishes in drafts and I just match them to events. But at the end of the day, if I can’t participate, I know that it is not the end of the world. I know that my fellow bloggers won’t be mad at me. I know I won’t be shunned by the blogging community.

The love I’ve received won’t be forgotten in a hurry. The acceptance, the appreciation, the adulation is what I’m thrilled to get. The love and the friendship is what I’m grateful to have. The gifts I’ve received will be cherished forever. It has been a great year, and it couldn’t have been even a tenth as great had it not been for all of you. I cook more, share more, and learn more with each passing day. Thank you all.

Here’s a simple, healthy cake to celebrate this big milestone.

1 cup Flour
¾ cup Wheat Flour
2 tsp Baking Powder
¼ tsp Baking Soda
1 tsp Salt
¾ cup Jaggery, grated
2/3 cup Toasted Walnuts, chopped
3-4 Bananas (overripe), peeled
1/3 cup Oil
2 Eggs

Oil and flour for lining and dusting


Heat the oven to 350F. Grease and dust a loaf tin.

Sift the dry ingredients together.

Combine the bananas, eggs, oil and jaggery in a bowl. Using an electric mixer, blend all these to a rough paste. Pour this mixture into the dry ingredients and add the toasted walnuts. Mix well and pour into the prepared cake tin.

You can omit the egg and use 2-3 tsp sour curds and 1/2 tsp baking soda.

Bake for 35-40 minutes (or until a skewer inserted into the cake comes out clean). Cool on a rack for a few minutes.

Cut into slices and share with all your blogging friends. (Also send it to Not Quite Nigella's Banana Bread Bake-off.) My lactose intolerant friends can have a big slice of this lactose free cake.

Happy Birthday Singing Chef. I am, both, proud of and grateful for, what you have come to mean to me.