When bananas go brown but I don't have the time to immediately turn them into banana bread, I toss them in a ziploc bag and keep them in the freezer. 

I don't have anything new to offer with banana bread. There are so many variations of it - using browned butter, adding oatmeal, mixing in chocolate chips, or coconut flakes and macadamia nuts. Bourbon. Creme fraiche. Streusel topping- but I've decided that keeping it simple is the way I like it best. 

I do, however, try to make it a bit healthier. I use white whole wheat flour, and I'm able to eliminate using any oil or butter altogether by using Greek yogurt and throwing in an extra (very brown) banana. With baking, I've learned it's unwise to make substitutions like this, but I'm able to get away with it here. The bread stays rich and moist and tastes extra banana-ey.


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