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Asia Tightens Airport Screening as Nipah Virus Concerns Rise

  Airport health authorities wearing protective masks monitor passengers from international flights arriving at Suvarnabhumi International Airport in Bangkok, Thailand, amid reports of a Nipah outbreak. Airports across Asia are stepping up health surveillance as several countries respond to renewed concerns over the Nipah virus following confirmed cases in India. The virus, known for its high fatality rate and potential for human‑to‑human transmission, has prompted authorities to reintroduce precautionary screening measures to limit cross‑border spread. Health officials in Thailand, Singapore, Malaysia, Hong Kong, Nepal, and Taiwan have implemented temperature checks, health declarations, and targeted monitoring of passengers arriving from affected regions. While the number of confirmed cases remains limited, the severity of the virus has led governments to act swiftly. Nipah virus infections are rare but dangerous, with symptoms ranging from fever and headaches to severe respir...
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Banana Bread with Coconut and Pecans

 

Ingredients

  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
  7. Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!






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