For some reason, me and Beth’s apartment is a banana-ripening vortex. The bananas we bought last night were somewhere between jade and lime in color. This morning, they’re yellow with brown spots. Since Beth and I both hate overripe bananas, our solution is to put the offending bananas in the freezer. When we have 3 or 4 saved up, it’s banana bread time.
However, this time, I’ll be making this recipe with my Dad. He’s been craving sweets but is looking for something he can at least pretend is healthier than malt balls. I suggested banana bread, and he suggested I teach him how to make it. this recipe is really easy and fool-proof: Even a chemistry professor can make it!
3 or 4 ripe bananas, smashed 1/3 c. melted butter 1 c. sugar (can easily reduce to 3/4 c.) 1 egg, beaten 1 tsp. vanilla liberal sprinkle of cinnamon and/or ginger and/or cardamom (more = better) 1 tsp. baking soda* Pinch of salt 1 1/2 c. of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla and spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
-chocolate chips or peanut butter chips. Or both.
-midway through baking, baste the top of the banana bread with chai concentrate (the kind that comes in a box, like Oregon Chai or Tazo). It makes a sort of spicy delicious crust on top.
*Note: this recipe has not be adapted for baking at altitude. If you want to make this above 5,000 feet, then cut the leavening in half, and the baking time might need to be extended a few minutes.
I love banana bread…and the chai crust sounds amazing…
“Your English is very good”—Shopkeeper in Madaba, Jordan complimented me on this yesterday. I’m originally from Minnesota. He thought I was from Singapore. People in Singapore speak English. Go figure.
“One must have… the ability to hold two opposed ideas in the mind at the same time, and still retain the ability to function. One should, for example, be able to see that things are hopeless, but be determined to make them otherwise.”—F. Scott Fitzgerald, via so much to tell you (via somethingchanged)
10-20 brussels sprouts, rinsed and sliced in half long-ways oil for sauteing (I used 1/2 canola, 1/2 olive) 3 cloves garlic, minced several shakes of balsamic vinegar (probably about 1-2 Tbs) salt, pepper
Heat oil in the bottom on a saute pan or a wok. Add sprouts and stir to coat in oil. The heat doesn’t need to be too high; the sprouts need about 10 minutes to cook through. A little crispiness is fine, but burnt- not so much. Stir every once in a while. After about 10 minutes, add garlic. Sprinkle sprouts with balsamic. Stir it up. Cook garlic through for a few minutes. Salt and pepper to taste. Yum.
**I topped my sprouts with some roasted squash seeds
. Unfortunately, my squash seeds were way under-roasted, so I can’t in good conscience tell you to top your sprouts with them, since I don’t know if it’s tasty.