|The prettiest thing I've made lately, if not the very best.|
You have to read this book!
I've baked three banana bread recipes since I last posted on the topic, omitting nuts and chocolate (when called for) partly because they would skew the comparisons, but mostly because I like the texture of banana bread to replicate the smooth, custardy texture of an actual banana.
|perfect banana bread and burnt banana bread|
2. The roasted banana bread from Kristin's recipe smelled incredible, first when the bananas were roasting and later when the bread was baking. I also loved the way the recipe was written. I don't ever actually mash bananas in a bowl, always drop them directly from their peels into the mixer and I appreciated seeing a recipe acknowledge this shortcut. Sadly, I managed to burn this loaf -- a thick layer of burn. But that the unburnt middle layer had the mightiest banana flavor of the loaves I've baked so far.
3. The Braddock Tavern banana bread recipe posted by Sarah Policastro in the comments to the original banana bread post is the closest to the benchmark Hensperger recipe. I think it might be better, but I would have to taste the two side by side. This recipe uses butter (which you cream rather than melt), 5 bananas (required to fill 2 cups -- lots!) and some applesauce. I made one big loaf, baked it for a longer time than specified for two small loaves, refrigerated the loaf overnight and ended up with a custardy and creamy bread, almost like a pudding. I love this bread, which is totally different from the other two banana breads and probably the closest to my personal ideal.
|maybe underbaked, but very tasty.|
End of banana bread claptrap. For now.
On another subject, Nancy Silverton's Mozza got me started cooking mussels which I'd always thought of as "special," but which turn out to be fast and cheap and great for weeknights. Don't wait to order them in restaurants; they're much easier to make at home than a pot of soup. The other day I steamed mussels according to Big Sur Bakery Cookbook's very rudimentary recipe (white wine, herbs) but the resulting mussels couldn't hold a candle to that original zesty Silverton recipe. My husband said, "You should only make those first mussels you made." He is right. I have found my mussels.
|Owen: "I didn't like them."|
|topped with grapefruit, blood orange, cara cara orange|
I'm out of breath now and you've probably stopped reading, but this recipe from Food52 is intriguing.
|Too many banana blondies?|