I don't think I have ever made lemonade from lemons. I consider myself an optimistic person. But really, just buy lemonade from the store.
I have, however, made banana bread with bruised and blackened bananas on numerous occasions.
I feel like we need to shift some proverbial phrases to make them more relatable, you know?
I decided to make a banana bread with no added sugar or sweeteners of any kind and it was absolutely delicious. The sweetness comes from the bananas and a few medjool dates. Its not majorly sweet but its enough.
The loaf has not lasted very long. It started to shrink at the breakfast table where I ate it with melting butter, cheese and bacon strips. The rest of it was wolfed down with my friend, Elina, with tea after a night out. There was no time for bacon and cheese then just quick cuts of butter. You understand.
Adapted from Wishful Chef
You will need:
1 3/4 cups of plain flour
1 teaspoon of bicarbonate of soda
2 tablespoons of oats
1 teaspoon of salt
1/4 - 1/2 cup of chopped pecans or walnuts
1/3 cup of sunflower oil
1. Preheat your oven to 165C / 320 F
2. Sift the dry ingredients (first five) together into a large bowl.
3. Blend the dates, eggs and sunflower oil together in a blender.
3. Pour the wet ingredients into the bowl and give it a mix. The blended dates make the batter look rustic with beautiful brown flecks.
4. Pour the mixture into a loaf tin and bake for 45 - 60 minutes (check at 45 because all ovens are different)
5. Definitely serve sliced hot with salted butter. Cheese is good, jam is good, bacon is great.
This banana bread loaf ( in a hypothetical world with no human intervention) would survive 3-4 days provided it was packed away safely in Tupperware.