Cooking at home doesn’t have to be hard. It doesn’t require funky ingredients or expensive tools. As a full-time medical student who loves convenience, I promise that homemade eating is not as time consuming as it’s cracked up to be.
I’m not fancy, I have a strict budget, and I don’t have an oven. In terms of instagram-worthy food, the odds are against me. So I eat my humble pie (and ugly meals) and cook at home — and my body (and mind) both thank me for it.
Here’s my family’s favorite banana bread recipe…which can even be baked in a toaster.
2-1/2 cups all-purpose flour (or ground up quick oats)
1 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons oil (or melted butter)
3/4 cup milk
3 mashed bananas
Heat oven to 350 degrees. Grease and flour a loaf pan. Measure all ingredients into a large mixer bowl; beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly.
Pour batter into pans. Bake 55-65 minutes or until wooden toothpick inserted into the center comes out clean. Remove from pan, and cool thoroughly before slicing.