At the moment my life is veering between a version of The Summer Book, where a small child and her grandmother spend long days on an island the size of a couple of fields, exploring a tiny world in an unhurried way and cherishing their time together and Room, where a small child and his mother are trapped in a single room, making entertainment out of nothing and the TV and jumping up and down every day on a small table, shouting at a sky light, desperate to escape their prison.
I can’t help but think of the children whose hopes of adoption have hit a wall, the children for whom home is not a safe and cosy place, the children whose parents don’t have fast wifi and a printer and money for endless printouts and children whose parents are frightened of going to work but have to.
We are lucky.
I was begged to remake this so I reckon it’s worthy of a blog post.
Lasts about half an hour, warm from the oven
140g soft butter
140g golden caster sugar
2 very ripe bananas (starting to blacken)
140g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
100g white chocolate chunks
Pre-heat the oven to 180 and line a 2lb loaf tin.
Beat the sugar and butter together for a good five minutes, till pale and fluffy. Add the bananas and beat till smooth. Mix together the flour, baking powder and cinnamon into a uniform, pale brown mess then, with about a spoonful of the flour per egg to stop it curdling, beat in the eggs. Finally, stir the rest of the flour mixture into the wet batter until only just combined. Stir through the white chocolate and pour the mixture into your tin. Bake for around 40 minutes, till golden and the top is firm (so a finger doesn’t leave an indentation).
Good when it’s almost too warm to hold in a mud-streaked small hand, or with vanilla icecream. Or stealthily taken to the study to eat at your computer.