Coming back home after two weeks on set, and then a short weekend trip, my apartment somehow grew dust and strange smells, which is odd considering I was only here to sleep. And occasionally bathe.
So this morning I got up, did some laundry, tried planning a meeting with a friend to get our careers back on track, took out the trash, cleaned the trash can, steamed a dress and saw two black bananas on the kitchen table. Black bananas only mean one thing: Time to make some banana bread!
I'm an experimental baker; if chocolate isn't already in it, I toss it in. And if chocolate is already in it, I'll toss in some peanut butter. And more chocolate. Have I ever mentioned how much I like chocolate?
At any rate, if you, like me, always have great intentions when buying a bunch of bananas, but are never able to follow through, don't worry. Have I got a recipe for you.
Starving Artist Banana Bread
Grease your loaf pan with spray butter, turn the oven to 350. Whisk together: 1 1/3 c flour 3/4 t salt 1/2 t baking soda 1/4 t baking powder in another smaller bowl, mix together: 5 1/3 T butter 2/3 c sugar It should have a consistency like brown sugar. Now blend everything together. It's gonna be thick. You'll be wondering what I'm up to. Lightly beat 2 eggs and toss in the mix and stir it all together. Now add in 2 mashed black bananas. You can add a small third one. The more bananas, the moister the bread. I like adding a cup chocolate chips here. You can do half peanut butter chips and half chocolate. I've even added a tablespoon of peanut butter, but don't recommend. You can swirl in some melted nutella if you want. Scrape everything into a loaf pan and bake for 50-60 minutes, until your fork comes out clean, BUT it also tastes really good undercooked too, salmonella be damned.
Now enjoy and starve no more.