Yesterday’s misheard quotes were quite the mood-lifter, it seems. There have been a couple of submissions overnight, so I’ve worked tirelessly all morning to get them into shape for you.

First up, a co-production by Jenny and myself.

I can attest to the importance of herbs in shopping-restricted pandemic times. It really gets a bit samey-samey if you can’t spice up your food…

Staying with Sir Guy, there is also this:

Who would’ve thought that Robin was such a gourmet?

Squirrel left a few suggestions in the comments – I’ve picked the easiest one to visualise:

Just a friendly reminder: The atrocious photo shop is part of the joke!

And finally, Thorin has this to say:

Listen, Thorin darling. I’ll give you all of that. Willingly! In fact, let me pass on my current favourite cake recipe to your faithful followers…

Seriously, ladies, I *have* to share this recipe with you. I’ve literally been *obsessed* with baking this for the last couple of weeks. Because it is so easy, so fast, and so versatile. I encourage you to try it. It is the perfect kind of home-baking recipe that you can try if you have the feeling you have not achieved anything during the day. That is, in fact, how I fell into this baking rabbit hole: It was 3.15 in the afternoon and I was moping around because I had not achieved anything. So I searched for a “quick and easy” cake online. I settled on this because it allowed me to use up my overripe bananas – bonus in pandemic times when it feels more shameful than ever to throw away rotten food. So, I followed the recipe, threw it all together, and literally half an hour later had the cake hot and ready out of the oven.

The Easiest Cake in the World

Ingredients:

• 125g butter
• 125g sugar
• 2 eggs
• 2 ripe bananas
• 175g flour
• 1tsp baking powder

Method:

Beat butter and sugar until fluffy. Add the eggs and continue beating. Mash up bananas and stir into batter. Finally mix baking powder with flour and add to batter. Don’t over-mix – just stir in the flour until it is just about absorbed by the batter. Pour into a baking tray (mine is about 30 x 40 cm and the batter spreads about 1cm thick in the tray). Bake at 200°C for 15 minutes.

Variations:

This recipe is perfect for improvisation/experimentation and processing of left-overs.

• I had some old, wrinkly apples that needed eating. So instead of the mashed banana, I mixed in 5 peeled and diced apples. The older the apples, the better – the mushy apple bits will basically melt in the batter and you get an apple-flavoured madeira! If you do the apples, sprinkle the batter with cinnamon sugar before baking!
• Add two generous tablespoons of cocoa powder for a chocolate-banana cake.
• Add some chocolate sprinkles into the batter for a speckled banana cake.
• Throw in two tablespoons of honey tahini for a subtle oriental taste.

@ Herba: I also used this recipe with gluten-free flour, and it worked out beautifully. I added a generous teaspoon of hazelnut butter, and the resulting cake was really nutty in taste.

There. In case you want to impress the SHM (significant housemate) in your life. Great results for very little work.