Imagine: two adult sisters with brown hair and deep brown eyes. They stand in the kitchen snacking on a cut apple and dipping those paper thin slices into a jar of peanut butter.
They wear matching shirts because they like the world to know that they belong to each other (as if the world doesn't already sense the way they both play with their hair, the way their voices rise and fall with the same inflection).
When the younger sister lets her eyes rest on a bunch of browning bananas, she's tempted to cut one up and to drop each mushy bite over a bowl of cheerios and milk. But she knows her older sister well. She doesn't dare touch those browning bananas because they certainly have purpose.
Instead she points. The older sister smiles and laughs. Yes, she says, we're going to make banana bread.
And then these two sisters are busy pulling out colored bowls and arranging bags of flour and sugar. The voices of these two sisters echo off the kitchen walls and spread through the 2 bedroom treehouse apartment that serves as a shrine to family and to love.
Gently folding the wet ingredients into the dry, the older sister thinks of the way she cradled her baby sister in her arms, how they snuggled up beneath flowered blankets and whispered to each other in a language that only the two of them understand.
When the banana bread is finished an hour later, the older sister reminds the younger to wait just a bit longer before taking that first slice. Then the two girls (women really) serve each other slices of banana bread and remember the years and years of eating and laughing they have shared.
They wear matching shirts because they like the world to know that they belong to each other (as if the world doesn't already sense the way they both play with their hair, the way their voices rise and fall with the same inflection).
When the younger sister lets her eyes rest on a bunch of browning bananas, she's tempted to cut one up and to drop each mushy bite over a bowl of cheerios and milk. But she knows her older sister well. She doesn't dare touch those browning bananas because they certainly have purpose.
Instead she points. The older sister smiles and laughs. Yes, she says, we're going to make banana bread.
And then these two sisters are busy pulling out colored bowls and arranging bags of flour and sugar. The voices of these two sisters echo off the kitchen walls and spread through the 2 bedroom treehouse apartment that serves as a shrine to family and to love.
Gently folding the wet ingredients into the dry, the older sister thinks of the way she cradled her baby sister in her arms, how they snuggled up beneath flowered blankets and whispered to each other in a language that only the two of them understand.
When the banana bread is finished an hour later, the older sister reminds the younger to wait just a bit longer before taking that first slice. Then the two girls (women really) serve each other slices of banana bread and remember the years and years of eating and laughing they have shared.
Noelle and I enjoyed making and eating this bread over the holiday weekend. For those of you who like banana bread, I would encourage you to give this recipe a try.
The addition of sour cream makes these loaves incredibly moist. A bit of cinnamon and cloves adds just the right amount of spice. And then, most importantly, a gentle hand produces a high and tender loaf.
We ate some of this bread, and then we gave the other loaves to friends and family. Our landlord had a pacemaker inserted right before Thanksgiving, and I was happy to share a bit of sweetness during her time of trial. There is nothing better than sharing a baked good...I would highly recommend buying a set of mini-loaf pans....they allow you to both sample and share your baking creations.
I hope you enjoy this bread as much as Noelle and I did.
The addition of sour cream makes these loaves incredibly moist. A bit of cinnamon and cloves adds just the right amount of spice. And then, most importantly, a gentle hand produces a high and tender loaf.
We ate some of this bread, and then we gave the other loaves to friends and family. Our landlord had a pacemaker inserted right before Thanksgiving, and I was happy to share a bit of sweetness during her time of trial. There is nothing better than sharing a baked good...I would highly recommend buying a set of mini-loaf pans....they allow you to both sample and share your baking creations.
I hope you enjoy this bread as much as Noelle and I did.
Best Banana Bread
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
3 bananas (very ripe and mashed well)
6 TBSP butter (melted and cooled)
2 eggs
1/4 cup sour cream
1. Preheat your oven to 350 Fahrenheit. Grease an 8.5 x 4.5 inch loaf pan (or grease 3 mini-loaf pans)
2. In a large bowl, whisk together your dry ingredients. Set aside. In a medium bowl, combine bananas, butter, eggs, sugar and yogurt. Gently fold the banana mixture into the flour mixture with a rubber spatula (do not overmix). The batter will look thick and chunky.
3. Scrape the batter into the prepared pan(s) and smooth the top.
4. Bake until golden brown and only a few moist crumbs cling to a toothpick inserted in the center (about 50 minutes for a regular pan, about 20 minutes for mini pans). Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack. Allow to cool for 1 hour before serving.
Always,
Monet
Anecdotes and Apple Cores
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
3 bananas (very ripe and mashed well)
6 TBSP butter (melted and cooled)
2 eggs
1/4 cup sour cream
1. Preheat your oven to 350 Fahrenheit. Grease an 8.5 x 4.5 inch loaf pan (or grease 3 mini-loaf pans)
2. In a large bowl, whisk together your dry ingredients. Set aside. In a medium bowl, combine bananas, butter, eggs, sugar and yogurt. Gently fold the banana mixture into the flour mixture with a rubber spatula (do not overmix). The batter will look thick and chunky.
3. Scrape the batter into the prepared pan(s) and smooth the top.
4. Bake until golden brown and only a few moist crumbs cling to a toothpick inserted in the center (about 50 minutes for a regular pan, about 20 minutes for mini pans). Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack. Allow to cool for 1 hour before serving.
Always,
Monet
Anecdotes and Apple Cores
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