And so camp begins! All of the campers are here, just 30 compared to 37 last session. It really makes a difference in terms of quantities. As on the first day of every session, we had grilled cheese and tomato soup. In spite of the fact that lunch was over half an hour ago, we still have huge quantities of tomato soup and grilled cheese sandwiches. Maybe it’s that it’s the first day and some people just ate in the car, or they are apprehensive still. Who knows.
This meal is not exactly nutritious. The second ingredient of the tomato soup is high fructose corn syrup, which I think is generally a pretty gross concept. I personally ate a sandwich with hummus, leftover cookout onion, and lettuce and tomato fished out of a leftover salad. That was delicious.
More excitingly, for staff breakfast I made banana bread. I veganized my mom’s old recipe by using oil not butter, and replacing the egg with yet more banana, using 28 bananas in total. I didn’t have nearly enough molasses to make it properly — I needed 8 cups and I had a cup and a half — so I ended up using one and a half cups of molasses and one and a half cups of honey. I wouldn’t necessarily recommend that, because I think the lack of liquid of that particular texture contributed to the slight crumbliness of the bread. If you don’t like molasses, however, apparently the bread works with less than an entire cup per loaf. I’m giving you the veganized recipe with all of the molasses, but evidently you can replace some of it with honey or leave some of it out as you see fit.
Molasses Banana Bread (adapted from a recipe appearing on the label of a jar of Grandmother’s molasses):
1/3 cup canola oil
4 small banans, or 3 and a half normal-sized bananas
1 cup molasses
3/4 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 C chopped walnuts
3/4 tsp. finely grated orange peel
1/2 tsp. ground nutmeg
Heat oven to 350 degrees. Mash up the bananas. Add oil and molasses, and blend. Mix in remaining ingredients just until blended. Pour into greased loaf pan. Bake in 350-degree oven 50-60 minutes. Makes one loaf.