Bananas Archive

Monday, March 17, 2014

double chocolate banana bread

double chocolate banana bread

I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight daily glasses of water, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.

what you'll need
mashed bananas

I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”

melted butter

Continued after the jump »

Friday, July 26, 2013

banana, nutella and salted pistachio popsicles

a banana nutella popsicle stack

Growing up, we made popsicles by pouring orange juice into these molds, letting them freeze and eating them outside so we didn’t sticky up the kitchen floor. But when I first bought these popsicles molds a year ago, did I put juice in them? No. I started dreaming about frozen cherry cheesecake popsicles and key lime pie paletas. I became obsessed with recreating the creamsicles of my youth, but only if the outside layer was orange and the middle was white. I began scratching out recipes for rum-mango-coconut popsicles, roasted peach and frozen yogurt on a stick and strawberry black pepper frozen ices that might taste like one of my favorite summer cocktails.

magical one-ingredient banana ice cream

I first read about magical one-ingredient banana ice cream around the same time. If you haven’t, well, go buy some bananas. Freeze them until they’re almost quite but not completely frozen, then cut them into chunks and blend them in a food processor and you’ll have the most amazing soft serve banana gelato ever.

salted pistachios, shelling and shelling

Continued after the jump »

Friday, September 28, 2012

crackly banana bread

crackly multigrain banana bread

There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. You like things that are unquestionably delicious. It’s raining and you need something toasty and cake-like to go with your coffee. You’re into recipes you can make with one bowl, and feed a dozen. You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them.

soft focus bananas so to revolt you less
mashy mashy

There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. I mean, is there anything new to add to banana bread? Even if there were, should banana bread be mussed with? The answers are, of course, no but due to a confluence of events — and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another — I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention.

ready to go

Continued after the jump »

Monday, April 16, 2012

banana bread crepe cake with butterscotch

banana bread crepe cake

If this site could have a single prologue, it would go like this: It all started out so innocently. Because doesn’t it always? I wanted something simple but got carried away. A search for a lasagna I could love became a Mount Everest of a Lasagna Bolognese; a hankering for a great game-day snack became a mash-up of Welsh rarebit and pull-apart rye bread; and a hunt for a quiche that could serve a crowd became a 4 1/2 year vendetta until I triumphed over those 137 square inches of buttery flaky shell. Okay, I’m being a little dramatic. I’m likely scaring away people who just wanted something simple to cook (I promise, the next recipe will be so simple, you might, like me, weep and wonder where it’s been every rushed weekday night of your life thus far.)

speckly bananas are your friend
blending the batter

In this case, I started daydreaming about the place where a simple crepe would intersect banana bread and from there, I couldn’t stop. Well, I had to stop for a week because my book’s first pass pages came back (guys? It looks so pretty, I can’t wait to show you) and when they dragged it from my apartment (I, um, wasn’t done yet), I found that my cooking mojo had left with it. If you’d like a delightful recipe for banana flatcakes (what I affectionately called the first flop), I’ve got one. Then, I was so low on groceries, I had only the exact number of eggs I needed for the recipe, and like something out of a bad comedy skit, I managed to smash the egg on the outside of the mixing bowl, all of my hopes of getting this recipe to you in a reasonable frame of time dribbling down the side and puddling on the counter. (If this ever happens to you, promise me you won’t leave the kitchen in disgust, if only because cleaning up that egg an hour later is only going to double your grump.) Then my son demanded the last speckled banana, the one I’d been saving to try the crepes again (the nerve!), and it was a few days before the next batch were ripe enough to use.

I am, if little else, the queen of excuses right now.

batter thickens overnight

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Monday, September 20, 2010

monkey cake

monkey cakes

I’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday — a day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of grownup who didn’t get the memo that at the age of 34, birthdays are really not supposed to be a big deal anymore — it makes me sad. Not judgmental-sad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer + frosting task seem not worth it to go it at home. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted, slightly crooked homemade cake they deserve for making it through another year. Or, perhaps, one’s entire life to date, for the first birthday set.

bananas a-mashingbanana batterlevelling the cakesmaking a mini-monkey

pinning on the earsbuttercream pillow, coming right up!little monkey cakemonkey cakes, senior and junior

Of course, the joke is on me because who went without a homemade birthday cake this year? Yup, you’re looking at her. Who else? Yup, the husband. It turns out, babies keep you really busy. But we don’t bear grudges, in fact, I figured if I could only get my act together for one single birthday cake this year, it might as well be a cake for the monkey. I may or may not have started planning this in June. I may or may not have spent 45 minutes last week practicing doodling monkeys so I could get it right. I admit nothing.

Continued after the jump »


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