But now, in my advanced age, I realize that this banana bread is in fact a gem in its moist brown caramelized gorgeous state. It is particularly delicious when a slice is soaked in a bit of rum with vanilla ice cream on top. ...Because we all have to go to heaven sometimes, here's the recipe:
3 med very ripe bananas (blacker the better)
1 c sugar
3 tsp baking soda
1/4 c oil
1 1/2 c flour
1/2 c butter milk/sour milk. (aka, 1 tsp lemon juice and milk to equal 1/2 c)
- Dump 'nanners in food processor and puree, followed by sugar, soda, and salt; process for 30 more seconds.
- Add eggs and oil, process till blended, ~10 sec.
- Pour flour over, add buttermilk, and blend 8-10 sec until smooth.
Line a loaf pan (9x5) with buttered parchment paper (I used a buttered and floured tin; it works perfectly). Dump in batter, and bake at 275 F for 2 1/2 hours.
Yeah, I know. 2.5 hours. It's a lot, but baby, it is SO WORTH IT. Also, I like adding a lot of walnuts. They get brown too in there. This is what all banana bread recipes should aspire to. And it freezes well.
Ok, so this other recipe is good for when you have to bring something to a party. It isn't super high-yield, so I'd go for 2 batches if you have to bring it somewhere where there are more than 12 attendees. These cookies are called melting moments (from the same cookbook as above), and they're nothing but butter (or margerine) and flour and sugar, just you don't have to monkey around with a stupid cookie press. With the use of margerine, they effortlessly translate into a vegan dessert. If you don't tell anyone but the resident vegan(s), no one else will know.
3/4 c butter or margerine in chunks
1/3 c brown sugar, packed
1 tsp vanilla
1 1/2 c flour
1 c pecans/walnuts/I tried almonds, and they're good too.
powdered (icing) sugar
- process butter with brown sugar and vanilla until well-creamed. Add flour and nuts, processing until just mixed with several on/off pulses. Form into small balls with your hands, ~1 inch in diameter, and bake on an ungreased cookie sheet at 350 F for 20 minutes. Let cool completely, and dust with powdered sugar before serving.
You can add chocolate chips with or instead of the nuts, but I'd stick to 1 c of add-ins total. These puppies disappear in no time, hence the name. They're not too sweet, and they have a sandy, crumbly texture. My mom used to make them all the time, and the smell of them baking always makes me think of holidays and family gatherings. Be careful, though. Ration them carefully. Because you'll keep going back for one more and they're small, so the "just one more" is far, far too easily justified. They freeze really well, so you can ration them out and put the rest away... out of sight, out of mind, no? :)
Anyway, I never post dessert things. Life is too short to miss dessert.