Sunday, November 21, 2010

Go Bananas

First you peel, banana, peel- peel banana

Then you eat banana, eat-eat banana

Then you GO Bananas! GO-GO Bananas!

I think I sang that song about a thousand times during my years in youth group growing up. In the vans traveling around for volleyball games or Sonora, Mexico to build houses or just to plain ole’ winter camp, that song ping-ponged around the van and made us laugh banana-inspired giggles.

Bananas, I know, are not for everyone. In fact, I know people who absolutely, positively hate bananas. Me? I personally like them, but I do not love them. I especially do not love them in fruit salads where they get brown and slimey. Bleh. But bananas, when combined with other powerful food forces, are pretty damn good. Like with homemade granola on some Greek yogurt, drizzled in honey. Or as Bananas Foster. Or, like in a tried-and-true favorite: Banana Bread.

From The Vagabond Table

Growing up my mom was a pro at things like Zucchini Bread and Banana Bread. The banana bread my mom baked had caramelized nuts and coconut on top, was ridiculously decadent, and after my college days in Ohio (where regular packages of these breads found their way into my little postbox), has seemingly disappeared from my regular staples of food munchies.

But no more.

Alas, while mourning the loss of mom’s coconut banana bread, I happened upon this recipe from Molly’s blog over at Orangette, which was perfect. I had exactly two bananas beyond the point of help in the fridge. I had no walnuts to throw in the batter. I had, in short, everything I needed to make this Cinnamon-Sugar Crusted Banana Bread. I like how when the stars align, I get Banana Bread. Thanks, Universe!

From The Vagabond Table

I substituted half the white sugar in the recipe for brown sugar, which made the loaf much darker than normal banana bread, but even tastier. And, with a nod to the fam back in AZ, I threw a couple of handfuls of grated, sweetened coconut along with the cinnamon-sugar mixture onto the top of the loaf. What I love is the crunch: slice into a piece of this and you are first met with a crispy crust of crackly deliciousness. What lies beneath is a dark and moist crumb, not too banana-y, and mostly just right. Slather some butter on and I might just be in heaven. Or, alternatively, I might be eating this exact breakfast (and post-dinner snack) for a week straight.

It could just be the perfect pre-Thanksgiving breakfast to tide you over until the real show begins.

1 comment:

Tanglewood Baked Goods said...

MmmMm! Coconut. Super. This is the kind of brekkie I need to see on Monday mornings.