foodie ventures: banana bread

8.22.2017

MangiaMore: BANANA stuff

RER 8.22.17

The age-old question arose again: What to do with those brown bananas?

RER 8.22.17

RER 8.22.17

This time, the struggle was real. TBH I did not really want to bake because it has been like a million degrees outside so it has been a million^nth inside, and turning the oven on in my no air conditioner apartment would only make things worse. But with several bags of frozen brown bananas in the freezer and three on our counter, something had to be done. It was definitely a sweaty adventure.

RER 8.22.17

RER 8.22.17

RER 8.22.17

RER 8.22.17

I adapted and doubled this banana bread donuts with brown butter glaze recipe for my brown bananas. Don’t have a doughnut pan, so that was out. Also, the only muffin tin that I have is for six and that would have taken ages and, hot. So I made nine muffins and a short loaf. In an effort to get out of the kitchen and save a few calories, I didn’t make the glaze, as sexy as it sounds. Also switched out sour cream for Greek yogurt and used a tad less brown sugar (mostly cause I didn’t have it) than called for.

RER 8.22.17

RER 8.22.17

Haven’t made too many muffins in my lifetime. Why? I know not, because muffins are perfectly portioned (yass, portion control) and they are like a cupcake’s more wholesome twin. These turned out lovely, not too sweet except for the chunks of overripe bananas (my b, should have smushed them a tiny more). They are moist and light, but a nice dollop of plain yogurt on top will make them an ideal breakfast treat. Yup, counting down until breakfast tomorrow...

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8.22.17

RER 8.22.17

7.29.2016

MangiaMore: greek yogurt BANANA bread

RER

I know, it’s hot. It’s been hot, like really hot, like heat wave hot. And when it’s that hot, the oven has no business being on and working. This would just make matters worse; the kitchen sans a vent for the air conditioning would go from warm to sweltering and intolerable.

RER 7.21.16

But there are some things that that inexplicable heat and discomfort are worth. Sweet, moist, delicious, satiating banana bread is one of those things.

RER 7.21.16

Like people and hairstyles, bananas seem to wilt that much more quickly in excruciating heat and unbearable humidity. So, there were a few (four to be exact) bananas losing their cool, sweating on our kitchen counter. There are really only three destinations for basically brown bananas: 1. the bin 2. the freezer or 3. baked goods.

RER 7.21.16

One of the four sad bananas was subjected to destination two and went to chill out in the freezer and wait in line for the next smoothie. While the other three headed to option numero 3 and ended up the stars of some scrumptious Greek Yogurt Banana Bread .

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In an effort to lighten things up, my sister made this recipe from Crème de la Crumb a month (maybe… losing track of time is a symptom of no-work-summer-vacation syndrome) ago. And with these perfectly imperfect bananas, I decided to make the Greek yogurt banana bread again, despite my better judgment (it was hottt).

RER 7.21.16

But it was so utterly worth it. The texture was dense and wholesome, the perfect addictive chew. The brown bananas produced a super sweetness that felt summery and cozy at the same time. Their intensity created a caramelized flavor that was rich and deep, lightened up by the bright and tangy Greek yogurt and the imperceptible applesauce. There was no oil or other luxuries (cough, cough, bourbon or brown butter), but this banana bread did not skimp on decadence.

RER 7.21.16

I literally wanted to eat it all, all alone, all by myself, but that seemed inappropriate. What was appropriate was plopping a dollop of plain Greek yogurt on a thick slice of this deliciousness as a very satisfying first or second breakfast, or even elevenses.

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Is it bad that I want the kitchen heat wave to continue so more bananas will go brown? More overripe bananas means more Greek yogurt banana bread :)

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7.29.16

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