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  • Bourbon, Pecan and Salted Dark Chocolate Banana Bread

    You get all that in the title? Bourbon. Pecan. Salted Dark Chocolate. Banana Bread. 

    "Bread". Becaus let's be real here: this loaf is verging on a cake. Which, in my book, is just fine!

    This loaf came about when I was feeling a little (ok, a lot) down and sad. And for some reason, baking in general made me feel whole and happy. Sharing also made me feel good. I mean, when does it not? But it was that much better. This loaf, or cake, is not complicated, but the pay-off is great. Yes, you do need to get out your cutting board and a sharp knife to chop the pecans and dark chocolate (and yep, feel free to nibble away while you do, because....I know I am not the only one who does that). But I assure you, this is worth it. Also, lately I have been LOVING the heck out of my dough whisk. It truly does a wonderful job in thoroughly mixing quick breads, but not over-beating them to produce a tough, tunnel-ridden loaf. I got mine on Amazon, and highly recommend this tool for anyone who, like me, struggles to not over-mix quick breads! Game changer, for sure.Now, if you are looking for a more wholesome, more in-tune with your perhaps upcoming 2017 New Years Resolutions to Not Eat All the Sugar, check out the following: Gluten Free (but not full of weird flours) Banana Bread and/or Best Banana Bread for a vegan loaf. If you are looking to sabotage your health goals in a more gentle way, check out my Browned Butter Banana Bread! See, I got your back, whatever your goals may be! Heh...

    However, if you are in need of....

    • A sweet treat to go with your coffee early in the morning, when drinking all the hot things flood your mind as soon as your feet hit the cold kitchen floor
    • An easy, but special, host or hostess gift for an upcoming Holiday gathering
    • A relatively quick and fuss-free dessert, made even more indulgent covered with a quick chocolate ganache
    • A feel-good baked treat, to shove in your face by yourself or to share with others
    • Using up those overripe bananas languishing in your fruite bowl alongside that pomegranate you think is too beautiful to open, and those super sweet clemintines that come around this time of year
    • Something to bake to make your new apartment smell less like weird cleaning chemicals that the cleaning crew used to sweep your apartment of all traces of human DNA 

    Bonus round: this loaf smells like banana heaven while baking. All bananas go to heaven. Yep. Gather your bananas. Treat yourself to a bar (ok, or two!) of your favorite dark, salted chocolate (my favorite is Theo's Salted Dark Chocolate). Rummage your liquor cabinet for your bourbon. And splurge on those pecans in the bulk aisle, because this is soooo worth it. Happy baking, and stay warm!

    Notes: My first trials of this bread were using walnuts instead of pecans (see above picture of slices), but the pecan version overwhelmed me with the power of pecans to stand up to the robust flavors (like dark chocolate), and the sweetness in this loaf. But, feel free to use walnuts if you can't find or don't want to use pecans. As for the chocolate, I guessssssss salted chocolate is not required, but is a really, really lovely touch here, and also balances the sweetness of this loaf. Additionally, I have a weakness for the shards and chunks of chocolate that result when you chop the chocolate, rather than simply using chips, in this loaf but either work. Finally, the bourbon is not required, but strongly encouraged. If you don't have bourbon, a dark spiced rum (like Meyer's) will work beautifully, as would any other spicy, dark alocohol. If you don't have or don't want to add the booze, just add another dash or two of vanilla extract, and carry on! And finally, a word on sweetness: invariably, the ripeness of your bananas will influence this. You can bump up or knock down the brown sugar accordingly (using less for riper bananas, and vice versa). Similarly, if you want to verge more on cake territory, use the full 3/4 cup sugar. 



    Bourbon, Salted Dark Chocolate and Pecan Banana Bread // makes 1 standard 9"x5" loaf // certainly not gluten free, for sure not vegan, not a hint of plant-based, and full of refined sugar //

    • 4 large very ripe bananas
    • 1/3 cup (75g) melted virgin coconut oil or butter
    • 3/4 cup (145g) brown sugar, or use 1/2 cup (100g) for a less-sweet loaf
    • 1 egg, using locally sourced and/or organic when possible
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1 TB bourbon
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger
    • 1 1/2 cups (190g) unbleached, all-purpose flour 
    • 1/2 to 3/4 cups chopped dark salted chocolate, such as Theo's Sea Salt bar
    • 3/4 to 1 cup pecans, roughly chopped

    1. Preheat oven to 350F. Grease a 9"x6" loaf pan. Chop the chocolate into small to medium chunks/shards, and do the same with the pecans. Larger pieces are ok, as this makes for a lovely texture and visual appeal as the loaf is sliced. 

    2. Smash the bananas in a large bowl using a fork or potato masher. Add the melted coconut oil or butter, the egg, the vanilla, the sea salt, the bourbon, the cinnamon, the nutmeg and the ginger, and mix well. 

    3. Sift the flour directly into the wet mixture in step 2. Stir breifly, then add in the chopped chocolate and pecans, stirring just to combine. 

    4. Pour batter into prepared loaf pan. Smooth out the top if needed. Bake for 55-65 minutes, or until the loaf is deep golden brown and a tester inserted into the middle of the loaf comes out clean. Allow the loaf to cool for 10-15 minutes, and then carefully slide a knife or off-set spatula around the edges, and release the loaf from the pan onto a cooling rack. Allow to throughly cool, if you can, before slicing. If you wish to pour a chocolate ganache or glaze over the top, you must let the loaf cool all the way before doing so. Loaf may be stored, covered or in a container, in the fridge for up to 1 week, or be frozen whole or in slices, for up to 1 month.



    1. Chop chop chop....Measure/weigh, mash, crack that egg, add the booze and vanilla...re-assure yourself that this is going to be amazing, because you are amazing!Sift, gently stir, then add the chopped goodies...briefly stir once more to bring the batter together.Pour. Admire the textures and colors.Bake, enjoying the lovely aromas!And you've done it. Look at you, all on top of your banana bread/caking skills! Go you. Enjoy as desired, either plain, sliced in thick pieces, or drizzle with your favorite chocolate glaze or ganache once cooled. 

  • On Moving + Gluten Free (and not full of weird flours) Banana Bread (or muffins)

    Summer...we are in the last month of it. It is almost time to buy new mechanical pencils, you can just almost...faintly...smell the pumpkin spice craze on the horizon, and the urge to organize/optimize is strong. We just moved from Madison, our beloved little 1 bedroom loft on campus, to Beloit...our...large...."modern"...cave-like...2 bedroom apartment that overlooks what is quite possibly the most entertaining mainstreet in Wisconsin.

    Now, questions arise: where to grocery shop? Running...where do I do it?? Coffee....how to acquire it at a moments notice around here? And questions are being answered as we explore...It is a luxury to have more space, and I am grateful for the next phase of my life, but adjusting is sometimes...a bitch.

    Anxiety, stress, fear, doubt, negativity are all things that creep into my mind when big changes happen. On the flip side, dreaming, optimism, thoughts of endless opportunities and new routines also pop into my mind when my life is mixed up. It is a battle of sorts....good vs. evil...positive vs. negative...I am still a grab-bag of emotions, still trying to figure out my place....both physically here....right now...and where I want to be in the next 6 months, 1 year, 5 years...dreaming, scheaming, planning...exploring...

    But here we are, as time marches on, and we must enjoy our moments as much as we can! To bid our little, under ventilated loft apartment in Madison farewell, I made banana bread! Classic, comforting, familiar. But, this version is gluten-free, with no use of weird ass flours or gums/hydrocolloids/thickeners (side note: acacia gum is used for envelope adhesive, and has no place in food, mmmk?). Rather, the loaf is full of bananas, as it should be (see also my version of gluten-full, vegan and delicious banana bread, as well as some other tips on my banana bread making process). My quest for a buckwheat banana blueberry muffin recipe a few weeks back lead to me develop this recipe, which I thought was going to be a total flop, purely because it was a total experiment. I heavily modified the muffin recipe, mixed the batter up, got really lazy and decided to plop the batter in my loaf tin instead, and boom...a total success! Carbs, and coconut oil for healthy fats, to fuel moving all those damn boxes (or moving whatever or just living...). We thorougly enjoyed slices, slightly warmed, slathered with homemade sunbutter. Sooo good!And BONUS: the batter also makes great muffins...go figure! Simply bump the oven temp up to 400F, and bake in muffin tins that have been greased/floured or lined. Mix in nuts, berries, chocolate...whatever you fancy, and bake for 18-25 minutes, or until a tester comes our clean when poked into the muffins. I got a perfect 12 standard sized muffins from this when I mixed in 1 1/2 cups blueberries and 1/2 cup walnuts. I could see pecans also being fabulous, as well as chunks of chocolate (or even cacao nibs), in either the loaf or muffin. Recipe Notes: I have not tried this recipe without the eggs (my aunt gave me two dozen beautiful eggs from her hens a few weeks ago!), but surely believe that a flax or chia egg would work to make this loaf vegan (mix 1 TB ground flax or chia with 3 TB water for each egg replacement), or, you may be able to leave any egg/egg substitute out due to the bananas being a great egg replacer in themselves (I'll update this if I do try any of those). In my testing, I used brown rice syrup for the sweetener, but my sister had great results with maple syrup. If using agave or honey, beware of the higher fructose content and therefore a darker loaf upon baking; I suspect this to not be a huge issue in the muffins as their baking time is considerably less than the loaf. Also, if your bananas aren't quite over ripe, you can bump up the liquid sweetener up to 1/2 cup. And lastly, the arrowroot can be replaced with tapioca starch (or sometimes called tapioca flour), which is simply tapioca ground into a powder (you can make your own by grinding tapioca pearls to a find powder in a coffee/spice grinder). 

    Another note, on the flour measurements: I double checked the weights with the volume measurements, and they should be on point as long as you moderately fluff your flours with a fork before scooping in your measuring cup, and level the top off with knife or other straight edge without compacting the flours. But seriously, don't stress too much about this....I find that banana bread is pretty forgiving! 

    And finally, a note on the buckwheat flour: you can find either "sifted" or "unsifted" buckwheat flours, and either will work in this recipe. However, the sifted variety will yield a lighter loaf, both in flavor, texture and color since the outer fiberous layer of the buckwheat groat has been removed prior to milling into flour. The unsifted buckwheat flour will be darker, almost blueish, in color, and will yield a darker, but still delicious, loaf. Regardless of type of buckwheat flour you use, I urger you to still actually sift your dry ingredients, as this lends a lighter texture. I love Lonesome Stone Buckwheat flours, as they are locally produced here in Wisconsin, and have a fabulous flavor. BUT, be sure that, if you do have a legit gluten allergy, the buckwheat flour you use is 100% gluten free, since cross contamination with gluten-full flours is a possibility with certain mills that produce more than one type of flour.



    Gluten Free Banana Bread (Or Muffins) // plant-based; gluten-free; refined sugar-free; soy-free option // makes 1 9"x5" loaf  or 12 standard muffins//

    • 2/3 cup (75g) almond flour or almond meal (I used Bob's Red Mill)
    • 1 cup (100g) oat flour* (I used Bob's Red Mill)
    • 1 cup (100g) buckwheat flour*, using either sifted or unsifted (see above for explanation)
    • 1 tsp cinnamon
    • 1/2 tsp sea salt
    • 1/4 tsp freshly grated nutmeg
    • 1/2 tsp dried ground ginger (optional)
    • 2 TB arrowroot powder or tapioca flour/starch (see above for tips)
    • 1 1/2 tsp baking powder
    • 1/2 tsp soda
    • 2 tsp apple cider vinegar or lemon juice (optional, but I like the buttermilk-like taste))
    • 2/3 cup plant based milk, using soy and nut-free when needed
    • 2 or 3 large, very ripe bananas 
    • 1/4 cup brown rice syrup or maple syrup
    • 1/3 cup melted virgin coconut oil
    • 2 eggs, using locally produced when possible OR 2 TB flax/chia meal + 6 TB water
    • Opitional add-ins: 1 to 2 cups of any the following: walnuts, pecans, chocolate chips or chunks, cacao nibs, fresh or frozen berries...etc. (I used 1 1/2 cups fresh blueberries and 1/2 cup crushed walnuts)
    • *update 11/7/16: after two successful trials, I am happy to report that using 200g of buckwheat flour, and omitting the 100g of oat flour, produces a moist and delicous loaf. Ideal topping for this loaf has been several large handfuls of walnuts, slighlty crushed, and a hefty sprinkling of cinnamon sugar (made by mixing 1/2 cup organic cane sugar with 2 tsp cinnamon. Just like my Mom does, I like to mix and store in a shaker for future uses since you won't use all of this mixture in one go! And really, cinnamon sugar on anything is tasty, right?).

    1. Preheat oven to 350F (or 400F for muffins). Grease and flour (I used the buckwheat flour) a 9"x5" loaf tin (or 12 standard muffin tins). I used a metal tins, but glass will work too in the case of the loaf. Set aside.

    2. Mash the bananas with a fork or potato masher in a large bowl, then whisk in the apple cider vinegar, plant based milk, brown rice syrup (or maple syrup or whatever liquid sweetener you use), coconut oil and eggs (or chia/flax egg). Thoroughly whisk the mixture, making sure it is all combined.

    3. Sift the dry ingredients directly into the wet mixture. Thoroughly mix the batter to incorporate everything, adding any of the optional add-ins if desired, but take care to not overmix the batter (I really love using a dough whisk for delicate batters like this). Pour batter into loaf tin, or, use about 1/2 cup per standard size muffin. 

    4. Bake for 55-65 minutes (or 18-25 minutes for muffins), or until a tester comes out clean when poked through the center of the loaf. If using frozen berries, the batter will likely be cooler and therefore take longer to bake. Allow to cool 15 minutes in the pan, and then run a knife around the edges to release, and place on a cooking rack. Cool completely before slicing or serving. Store loaf or muffins in a covered container in the fridge for up to 1 week, or freeze for up to 1 month. Enjoy plain, or with your favorite butter (we love it with homemade sunbutter). 



    Never underestimate the power of quality, fresh spices. Never, ever. Muffins or bread, whatever you choose....grease it up, flour it up, whisk whisk...you know what to do.Add blueberries if that is up your ally...it was mine. I scored some beautiful Michigan blues last weekend! Mix in all up...plop into pan...Put a few extra berries (or chocolate chunks, or walnuts....whatever you want!) on top for show and flavor...cause you deserve it!

    Bake bake bake...the muffins will be lighter in color than the loaf, purely due to the fact that you bake the muffins at a higher temperature for shorter time!Super tasty with nut or seed butter, or just plain butter...cow or otherwise!Enjoy with coffee, and a comfy chair. 

  • Best Banana Bread!

    Yes! Best Banana Bread! As I type this, I realize I am being quite lazy, as I have an entire 10-day California trip to re-cap...but it is just too soon. I miss my sister, so in efforts to not be over emotional and commence chocolate-eating-for-breakfast/lunch/dinner, I will be sharing the trip + photos in a week or so. Not that I have been regularly updating this little space, but lucky for you, I have been busy making many tasty things, taking pictures of said tasty things, and (not lucky for you) eating those tasty things. I do intend to share many of them, so stay tuned!

    In the meantime, I have (finally) perfected my banana bread recipe. I say "a recipe" because have you seen how many "vegan banana bread" recipes pop up when you search the internets? A bazillion. I counted, exactly a bazillion. So, I am adding my version, since it has taken a few years (!!) and trials and tears to get this loaf right where I want it: not too sweet, lots of banana, no weird ingredients, and adequate shelf life (i.e. it will last in your fridge or room temperature for about a week). Turns out, you need a lot, on the order of 5-6 super duper ripe (the blackest, spottiest, near-to-fermenting) bananas you can muster to a) leave out of a smoothie/not freeze and/or b) get your hands on (I am NOT sharing where I find my stash of over-ripe bananas in Madison...EVER). But, I promise you, regardless of where you procure your bananas, all of them and the wait are worth it. Put a big bunch in a brown or plastic bag, let that ethylene gas build up and ripen those 'nanas ASAP.

     This recipe is great for a variety of reasons. No need for a ton of fat, eggs or other nonesense, thanks to the power of mased banana. You don't even need add-ins (unless you like those, then walnuts and/or dark chocolate chips would be fabulous, and a sprinkle of cinnamon sugar and flaked almonds on top are fun, tasty and decorative....yep...fun, tasty AND decorative). Be sure to cut this loaf into thick pieces, and enjoy with a steamy hot cup of your favorite coffee early in the morning. Getting up has never been so easy....no? To reheat, simply place a slice (or two...) in a warm oven (350F) for 5-7 minutes, or warm in a toaster on a low setting.

    Recipe Notes:

    • You could replace half or all of the melted coconut oil with your favorite fat, such as Earth Balance or butter, if you're into that kind of thing.
    • I have included weight measurements because I have started to use my scale much more (you should snag one, too, if you're remotely serious about producing more consistent baking/cooking results-I have this one here). In case you need to know (you do!), the volume measurements are taken as fluffed flour in the bag with a fork, which is then scooped with the cup measure, and then leveled with the back of a butter knife. I have made the loaf with entirely unbleached all-purpose, entirely whole wheat pastry, as well as a 50:50 combo of both with great results (FYI: Bob's Red Mill is what I use).
    • Baking this in a glass pan will tack-on a few more mintues of baking, so just monitor the loaf every 7 minutes during the last 15-20 minutes of baking. I use this loaf tin and LOVE it to bits.
    • Lastly, if you want to verge on a banana cake-like loaf, simply up the fat to 1/2 cup (90g), and up the sugar to 3/4 cup (150g). Heck, bake in a bundt or other fancy-ass pan, pour some chocolate fudge on top of the cooled bread, sprinkly with toased and crushed salted hazelnuts/peanuts, and call it dessert. For breakfast and snacking, I really prefer the less rich, less sweet version as I share below, but both are damn tasty in their own right. 


    Banana Bread // Plant-based; soy-free; nut-free option // makes 1 standard loaf //

    • 5-6 very ripe bananas, peeled and mashed (2 cups, or 500g of mashed banana puree)
    • 1/4 cup (45g) virgin coconut oil, melted (for a richer, more cake-like loaf, up to 1/2 cup
    • 1/2 cup (100g) sugar
    • 1/2 cup (119g) room temperature almond or plant-based buttermilk (1/2 cup milk + 2 tsp apple cider or other vinegar)
    • 2 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 3 cups (365g) unbleached all-purpose flour and/or whole wheat pastry flour 
    • 1/2 to 1 cup walnuts finely chopped (don't add those if you're allergic to nuts, yo!), or your favorite dark chocolate chips
    • Optional: cinnamon sugar (1 TB cane sugar + 2 tsp cinnamon) for topping and/or handful flaked almonds

    1. Preheat oven to 350F, grease and flour a standard loaf pan. In a large bowl, mash the bananas. Melt the coconut oil in a small bowl, and add to the bananas. To this add the room temperature almond buttermilk, sugar, vanilla, cinnamon, nutmeg and salt, mixing with a whisk to thoroughly to combine. Be sure the almond buttermilk is room temperature, or else it will cause the fat to solidify once added to the mixture. If this does happen, place the mixture in the microwave for 15-20 seconds to re-melt the fat, and whisk to incorporate.

    2. In a large bowl, or directly into the banana mixture, sift the flour and baking soda. Gently mix the wet and dry together using a rubber spatula, gently mixing in the walnuts and/or chocolate halfway through mixing. Be sure to not over-mix, as the loaf will be tough if you do. Scrape the batter into the prepared pan, and top with cinnamon sugar and/or flaked almonds if desired. Bake for 45-60 minutes, or until a knife or toothpick inserted into the middle of the loaf comes out clean. If using a fancy-ass pan or glass loaf pan, baking time may vary, so just check on it near the last 15-20 minutes of baking. Cool for 15 minutes, scrape around the sides, and invert out of the pan to cool completely before cutting and/or storing. Enjoy within 1 week, storing either at room temperature or in the fridge in a sealed bag or container. 



    These bananas should really ripen a bit more for this recipe, but I really, really wanted banana bread.Mashing the bananas, using my favorite under-utilized kitchen tool.Puree, spices, sugar, oil...mix them all together, in a larger bowl, unlike what I have pictured below. Also, the Oaktown Spice Shop >>> Penzey's. Everything all mixed, ready for the pan. I left out the add-ins, cause I was in the mood for plain-jane banana bread. Into the pan, and optionally adorned with cinnamon sugar and/or sliced almonds (or not!). I baked one loaf with and one without. Also, shout-out to my grandma for the vintage salt/pepper shakers, one of which I exclusively use for cinnamon sugar. Shake shake shake....the sugary topping makes for an aromatic, delicious top to your loaf.Into the oven to bake. Let this loaf cool before trying to pry it out, and please...for the love of banana bread gods, please let it cool as much as you muster before slicing it, as freshly baked, it may be a bit too gooey...but whatever-you baked it, you do what you want.

    Mmm...the taste of victory. It is indeed banana-y. 

  • Happy Mother's Day + Browned Butter Banana Bread

    The phrase "no place like home" really struck a chord with me when we finally crashed in our bed  after a grueling 1200 mile drive from NYC. Manhatten rush hour? No problem. New York drivers are New York Drivers, done and done. You must drive like one to succeed in getting to where you need to go (read: I am really glad my boyfriend was driving). Pennsylvania drivers, interstates, "construction" and speed limit signs? Shitty and weird. The rolling hills and pastures *almost* make up for those. Indiana? Smelly and waaaay to long. And did I mention smelly? It really seemed like it would never stop. And do I need to say anything about Illinois drivers? No. But Illinois drivers in morning rush hour? I can't even...

    Yeah, we could have stopped. But we didn't. Wisconsin was calling our hearts, as was our little loft in Madison. We love this place. We love the trees, the flowers, the quiet, the sky (we can SEE the STARS!!!), our balcony, the birds that we can hear singing in the morning. No, we still really don't like our loud neighbors, those who can't park a car in our lot to save a life, and the obnoxiously loud bus noises right outside our patio door. We are still frustrated with the food scene here. But guess what? We can live with all of that. We love our state, our city, our families, our values and our culture. Madison may not be the best city for everything, and Wisconsin may not be perfect. But I will proudly call this place my home and stomping ground. Thank you, Wisconsin, for being awesome, clean and...well, awesome. 

    We will drive to the country...I mean, I may GO HOME to see my Mom and family for Mother's Day. I will relish the rolling hills, green fields and smell of cow manure-thank you very much. Manhattan was great, but nothing beats home (and fresh air). I am so glad we were away for a while, and will be sharing pictures and our experiences soon. But for now...priorities: banana bread. With organic Wisconsin butter and eggs.

    The first thing I did (ok, ok...I unpacked our cooler and put away a few things first) was make this banana bread. Because banana bread=home. Simple, no nuts, not vegan...made with love, some banged-up 1200 mile-in-the-back-seat-bananas (well, technically, they made the journey TO the east coast with us, too) and made IN MY KITCHEN. I can't even tell you how much I missed my kitchen. My place to create and nourish myself and others. A place to show love and affection, and to share with others.

    This bread...it is simple, perfectly sweet, slightly nutty from the browned butter. This recipe is a keeper. It is rich with a whole 3/4 cup of fat! So for me, it borders the line of cake (I won't tell if you slathered on a light icing or frosting). But feel free to reduce the fat to 1/2 cup if desired-I will try this next time. And I know what you are thinking: the extra pan and time to make the browned butter is totally worth it. And please: don't use shitty butter. Get yourself some organic, locally made stuff...ok? If you use salted butter, reduce the salt in the recipe to 1/4 tsp. Treat yourself right, and get some locally raised eggs, too? The few extra bucks are worth it on all levels-including the environment. 

    So here it is...some plain, simple, aromatic and delicious banana bread. I bet that motherly-figure in your life would appreciate this, along with a nice cup of coffee or tea. 

    Thank you, Smitten Kitchen and Joy the Baker for the recipe guidance...and many blog posts to read on the car ride home.



    Browned Butter Banana Bread // nut-free, soy-free // makes one 9"x5" loaf //

    • 2 cups whole wheat pastry flour (or unbleached, all-purpose)
    • 1 tsp baking soda
    • ½ tsp sea salt
    • 1 tsp cinnamon
    • ½ tsp freshly grated nutmeg
    • ½ cup coconut sugar, sucanant or organic brown sugar
    • 1 tsp molasses (optional)
    • 1 tsp vanilla extract
    • 3 (about 1 1/4 to 1 1/2 cups) very ripe bananas
    • 2 eggs, preferably local or organic
    • ¼ cup any type of milk (I used almond) or buttermilk
    • ½ tsp cider vinegar, if using regular milk and want buttermilk flavor
    • 6 oz or ¾ cup organic butter, browned over low heat (or, use 4 oz brown butter and 2 oz melted virgin coconut oil; see my note above about reducing to 1/2 cup if desired)

    1. preheat oven to 350F. Grease and flour a 9"x5" loaf pan. 

    2. in a small pot or sauce pan, melt the fats. Over medium heat, gently cook. It will go through a sizzling and frothing stage before the milk solids start to brown. The butter will NOT be a homogenous brown color, rather a melted pool of fat with bits of browning milk solids (sugars, proteins, salts, etc) that have gone through the Maillard reaction (...super important in so many cooking, baking and confectionery applications!). Off the heat and allow to cool.

    3. In a bowl, mash the banana with the molasses, sugar, vanilla, eggs, milk and/or vinegar. Add the melted browned butter mixture. Note: you do not want this mixture to be too warm from the melted butter/coconut oil, as it will activate the baking soda much quicker, leaving less to react in the oven, resulting in a less-risen loaf.

    4. Sift the dry ingredients in a large bowl. Add the wet mixture to the dry, and mix with a fork or spatula to combine, making sure no dry ingredients are lurking at the bottom or sides of the bowl, just don't over-do it on the mixing, lest you get tunnels in your bread. 

    5. Pour batter into prepared pan, and bake for 50 minutes to 1 hour until a tester comes out clean. Cool for at least 2 hours, but overnight is best for texture and flavor development. You can freeze this bread if you wrap it very well in plastic wrap and a layer of aluminum foil on the outside for 2 months, or simply wrap in and store in the fridge for up to 4 days. Reheat in a toaster or warm oven, if desired. 



    Some of the things you'll need. The browner the bananas, the better (side note: I remember my sophomore year in undergrad for a report on the chemistry behind the ripening process in bananas...I won't bore you with that...all you need to know is brown=sweet goodness). These had a few bruises from the car ride, but that is a-okay:

    Oh banananas...betcha didn't think they could last a trip to-and-from the east coast! The eggs I used were from New Century Farms

    The dry stuff, in a sifted-mountain (don't skip the sifting, please!):

    The mashed 'nana mess and the browned butter/coconut oil:

    Ok, the browned butter situation...notice how the milk solids have browned? This is what you want!

    The batter, ready to bake. Isn't in a lovely butterscotch color? Love that!

    The finished loaf, with a tender and delicate crumb. Mmmm...crumb...

    Slice it up and enjoy with tea and/or coffee-that is a must! Notice that the top pieces does have some evidence of over-mixing. I'll blame that on my nerves from the card ride. Still delicious.

    So simple, so comforting...worth sharing and lingering over. This probably isn't the best banana bread to shove into a bag and eat on-the-run (well, ok, maybe do that the next day when it isn't fresh-fresh!)

    Ok, enough about this banana bread. You get the picture. Go make it, and share it! Happy Sunday and Happy Mothers Day!