A few days back, I saw this little slide shared on FB. Somehow, this Ramadan, I have been specifically asking to Allah for a lot of Sabr – patience to wait, patience to do good, patience to control myself, patience to deal with my children (which I am still trying to learn despite being a parent for more than 8 years), patience to take as things come by, patience to be calm, patience to know where to react and where not to… In fact, it seems to be the only characteristic required for a calm and successful life, yet the most difficult to attain. I was browsing through a few articles and found this one which so nicely explained “Sabr” in a nutshell. I also found another article that caught me at the mention of Asiya (RA), the wife of Pharoah who was shown her house in Jannah while she was being tortured, SubhanAllah, and she smiled her way through her death. Whatever followed in that article was worth thinking about. Allah will keep testing us till we are fully clear to reach His Jannah. If we keep that in mind and take into our stride the good and bad in life, we will indeed be the winners in the eyes of our Lord. May He bless us in our striving towards His Jannah with a lot of sabr and thaqwah (piety)… Aameen…
Baking takes a complete backseat during Ramadan, even though I would love to bake once in a while. At times, the preparations, even though minuscule may feel so intimidating thanks to the really hot afternoons and nights, that standing in the kitchen becomes a nightmare. So I am always out of the kitchen as fast as I can and I don’t seem to get the mood for baking as such. For those who do bake during this month, this is one bake that is so healthy for a couple of pieces for Suhoor along with a cup of milk! That makes me tempted to bake a loaf of the Moist Banana Cake like I have been doing at least once during the last two Ramadans… Moving on to the recipe, which is adapted from here…
- ¾ cup wholewheat flour
- ½ cup all purpose flour
- ¼ cup milled flax
- 1½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large bananas, mashed (approx 1 cup)
- ½ cup brown sugar
- ⅓ cup coconut milk
- 1 large egg, lightly beaten
- 2 tbsp oil
- ¼ cup chopped pecans
- ¼ cup grated coconut
- Preheat oven to 180 degrees. Grease a large loaf pan and set aside.
- In a bowl, combine all the dry ingredients - flour to salt - and whisk well.
- In another bowl, mix the banana, brown sugar, coconut milk, egg and oil till well combined.
- Add this to the dry ingredients and mix just till done. The batter will be lumpy.
- Pour into the pan and flatten the top. Sprinkle the chopped pecans and coconut over it.
- Bake for 45 to 60 minutes till done. After 30 minutes, ensure to cover the top with aluminium foil to avoid the coconut from burning.
- Cool in pan. Slice and serve when completely cool.
You can replace pecans with macademia nuts, almonds or walnuts