Lately I’ve been drowning in full-time Unitarian Universalism. Between volunteer activities at our fellowship, and the January Intensive I’m preparing for at Meadville Lombard, I’ve really been underwater. Thus no blogging.
But I don’t want to get out of the habit, so here’s a non-UU post about banana bread.
Having a go-to banana bread recipe is important. No matter how big the bunch you buy, no matter how quickly you try to eat them, there are always those 3 or 4 bananas that get overripe.
My favorite recipe lately has been one from Culinate, called “Jacked Up Banada Bread.” I think banada’s a typo, but maybe it’s under the influence of the bourbon. I like the spices (cinnamon, nutmeg, cloves), the liquor (I use Jack Daniels), and I like the easiness of the recipe.
A few months ago, though, I ran into a problem. There were weird bitter spots in the bread. The only thing I could identify was the baking soda. I remembered that when I sprinkled it over the batter, as instructed, there were lumps in the baking soda.
The purist in me hadn’t felt right about making a quick bread in one bowl. I have always combined the wet ingredients, combined the dry ingredients, then poured the wet ingredients into a well in the dry ingredients.
I tried that the last time I made this recipe, and not only were there no bitter spots, but the texture was much better, too. I think I’ll call this version “Two-Bowl Banana Jack.”