It’s been a bit of a rollercoaster these past few weeks. Being apart from my fam, it’s been even harder, but, I think, things are starting to buck up again. It also helps that my street is drop-dead gorgeous with its tall arching trees, old houses, and a winding, dipping path down to the zoo. Families and young people are out, dogs are being walked, people are laughing, and, thankfully, the humidity hasn’t set in so I’m not quite looking like Sideshow Bob yet.
I’ve also re-encountered a new, easy, and favorite breakfast food. I think I’d accidentally forgotten about it, but thankfully, Banana Bread hadn't forgotten about me. I like to think it's been lingering around in the back of my mind, waiting (just like the frozen bananas in the back of my freezer) for some months now, and the gift of a week of real and true Spring (!) was the perfect time to make this Coconut Banana Bread, slather on some butter, and watch the happy wanderers below my window.
This bread is good, with a spattering of sweetened coconut inside, a whisper of rum, and a crackly crust. To be honest with you, it's the rustic and uneven crackly top (thanks to a hefty sprinkling of sugar) that absolutely made me fall in love with it. This was also the first time I used frozen bananas in a quick bread, and it was kind of nice knowing I had the foresight to save overly ripened fruit in my freezer for further works of baked goods. It's also reassuring to open my freezer and still see three frozen bananas waiting for their next repurposed dessert... banana cake perhaps? The options are endless, as is my love of banana bread for breakfast.