delicious discourse

banana bread is for sundays

Posted in Uncategorized by delicious:discourse on September 21, 2008


I have a confession to make, Matt and I eat bananas all year long. We love them and every time we go to the grocery store we buy a bunch, usually more than we can eat. When we have time we make banana bread from the ones that are too ripe. I wouldn’t feel bad about eating all these bananas if I still lived in Hawaii and my Dad could take his machete and hack off the latest bunch from one of the banana trees in our yard;or if I could drive up the road to see Wilson and pick up a bunch of what we called apple bananas (smaller bananas with an almost sweet apple taste, hence the name), which he had clearly grown on the land behind his fruit stand. This would be obvious to most, but bananas do not grow in Austin. It takes a lot of fuel to transport them from Latin America so that I can slice one over my granola every morning. So, if we are going to continue to buy bananas, I plan not to let any go to waste. Matt and I might be eating a lot of banana bread. Good thing I have a great recipe, which is always a hit. People at my various past offices have loved it; it makes a great boating snack for energy in between wake-boarding sessions; and it is great toasted at home with a little bit of Kerrygold’s Irish butter. The chocolate chips are optional, but they add a certain sense of richness. Also, walnuts are a great addition.

I often find myself baking on Sundays. The past two times I have made banana bread it has been a Sunday. Maybe it is because Sundays I try to be lazy, which for me, means being productive, but just in a different way than I am the rest of the week; getting organized for the week, reading a book, going on a bike ride, trying a new breakfast place, doing all the little things I enjoy, but hardly find the time or the energy to do during the week. Banana bread is sunny; think tall green banana trees soaking up the sun and blowing in the sea breeze, so we can consume the white meat of the fruit at any time we like. Banana bread is comforting, and provides a great warmth with a glass on milk and curled up with a good book on a cool day, or any day for that matter. Banana bread is nutritious for the body as Sundays are the the soul. A wise woman once told me when I first moved to L.A., “LA is a great city, but make sure you take time to feed your soul.” At 18, I had no clue what she was talking about, but today, I know the importance all too well.

Sunday Banana Bread

Preheat oven to 350F.

1 cup sugar
1/4 cup butter, softened
Combine in mixer.
2 large eggs
Add one at a time to the sugar-butter mixture. Beat after each addition.
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon  vanilla extract
Combine the banana, yogurt, and vanilla in a bowl and add to the wet mixture. Mix well.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Mix flour, baking soda, and salt in another bowl. Add to wet ingredients and mix well.
1 cup semi-sweet chocolate chips (optional)
Stir into batter. Mix until evenly distributed.

Pour batter into a greased loaf pan. Bake for 45 minutes. I like to slightly undercook the bread to ensure  the bread stays moist. Let bread cool in pans for 10 minutes then roll out onto racks to cool completely before storing.

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One Response

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  1. PinkWednesday said, on October 10, 2008 at 1:13 pm

    It feels strange commenting on my own journal/blog, but here goes. Like I promised in the entry above, I try not to waste any bananas, since it is so silly we eat them all year around and travel so far to accompany my granola. This morning determined to hold to this before I went out of town for the weekend, I made banana bread. It is a perfect way to start Fridays. Anyway, after starting the process I realized I was fresh out of yogurt, which Matt and I always have one hand. We needed to improvise. He suggested mayo. I didn’t wait to find out if he was actually serious. We decided to go with ricotta and the result actually tastes remarkably similar. The only difference is the bread might be slightly sweeter since we normally use Greek yogurt, which is very tart and delicious.


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