They say that when life gives you lemons, you should make lemonade. Well, that may be true, but I know one thing for sure - when life gives you bananas that are really ripe, you should make banana bread.
Why? 'Cause it's delicious, that's why.
My recipe that I use for banana bread comes from a fantastic cookbook that I have had since the early '90s, given to me by Joanne, my then mother-in-law and grandmother to my son Charlie. The book is called The Alice Bay Cookbook and was written by Julie Wilkinson Rousseau, who owns the
Alice Bay Bed and Breakfast on Samish Island, near the town of Bow in Washington State.
To the left is my well-worn copy. Oh, and it's a signed copy. How cool is that? Please note that that isn't a full stop after the word 'Valley', merely a crumb. See, I told you it was well-used. In fact, I have used this recipe so often that the book naturally falls open to the page on which this recipe is written, and the page is dotted with stains and smudges from the batter dripping onto the paper. The paper even feels like it has a thin layer of flour on it. Here's the completely foolproof recipe:
See, I told you it was well-used.
Anyway, every so often you'll find that you'll have some bananas that are almost completely brown and soft. If you've got 3 or 4, this recipe is the best! Oh, and for those among you with allergies, the nuts are optional.
After cooking, you should end up with something like this:
Happy baking!
Prost!
Oh, how I love banana bread. I will keep this recipe -- thanks! Do you ever make zucchini bread?
ReplyDeleteI have had occasion to, yes - one year I grew some zucchini that went absolutely nuts. I was giving them away by the armful, and still had loads to make zuke bread with!
ReplyDelete