Frank and I have this bad habit of forgetting to eat our bananas, so eventually they go brown on the counter. Except I don't really mind that much, because that means I get to make banana bread.
^^Thanks Mary for the pretty blue and white loaf pan, and Sukie for the wonderful "Made in USA" metal one!
Yesterday I was flipping through my cookbooks trying to decide which recipe to use for the four very, very ripe bananas in front of me. Should I use the Williams Sonoma recipe? Or the Betty Crocker one? Each recipe only called for two bananas, but I had four...
A lightbulb went off in my brain. What if I made both recipes?
I consulted with Frank, who loves banana bread. He was game. So last night I went on a banana bread baking frenzy. The things you do to keep busy when your husband is studying for the bar exam.
This morning I sliced up about 2/3 of each loaf and put them on a plate to bring to work. I needed a larger sample size than just Frank and me. We liked them both equally.
I put the plate out in the office conference room and used Post-it notes to label them "Recipe 1" and "Recipe 2." Then I wrote in big letters, "Which do you like better?"
You can see that they look pretty different in this photo—the Betty Crocker recipe is on the right.
My co-workers are being so awesome about it, discussing the merits of Recipe 1 and Recipe 2 as seriously as though it were the presidential election. I love my office.
The jury is still out, although so far the Betty Crocker recipe is winning. I'll keep you posted!
Update: Everyone voted for the Betty Crocker recipe—it was a clear winner. Recipe here, just substitute chocolate chips for the nuts. Let me know if you get a chance to make it!
How fun! My favorite is actually vegan and uses four 'naners. Moist and super banana-y. (Totally a word.)
ReplyDeleteThat sounds delicious! Share the recipe? :)
DeleteAHH!! I am so excited to see that you are using the dish! Yay!!
ReplyDeleteYes, we love it! Thanks again!
DeleteI just saw your Questions of the Heart post on Christina E.'s blog because my friend Rachel did the most recent post for that series. Oh, Tess, what a small world! I know Christina from meeting her at different young adult parties, and then I see you on her blog and find out you roomed with her in college! Too fun!
ReplyDeleteSuch fun! Banana bread is one of our favorites as well. It shifted me from freaking out because we weren't eating the bananas fast enough before they went bad to hiding a couple from my husband to make sure we could do bread. lol. ;)
ReplyDeleteOhmygoodness. I must send my banana chocolate chip cookie recipe to you. It totally tops banana bread when faced with a 'must bake with over-ripe bananas' situation :)
ReplyDeletePlease do, we would love that!
DeleteYou're making me hungry!
ReplyDeleteCan you maybe post the winning recipe too? I haven't found a recipe I love better than my family's banana bread recipe but am willing to try. And if you want to try another recipe let me know and I will send it on over.
ReplyDeletecandidcerebrations.blogspot.com
Oh yes, I'm always on the look-out for a good over-ripe-banana recipe. Please send it over!
Delete3 mashed bananas
Delete1 large egg
3 tbs melted butter
1 cup sugar
1 1/2 cup flour
1 tsp baking soda
Mix it all together and put it in a greased bread pan at 350 for 1 hr.
It has a dense, cake-y texture so sometimes I use it to make cupcakes. I add chocolate chips and chopped pecans to the batter then frost with cream cheese frosting. I'm not sure what the time adjustment is for this is so I would just watch it bake closely.
Mmm, sounds GREAT! Thanks for sharing the recipe!
Delete