Bananas Foster Bread

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As a kid, I was a sucker for platitudes. Especially this one, which I heard at EPCOT: “If you can dream it, you can do it!”

Things don’t change that much, I suppose: this weekend I had a dream and I decided that I could do it. The dream was Bananas Foster Bread. I wanted the concentrated banana flavor of Bannas Foster integrated into a bread. I didn’t really know how to do this, but I used my intuition. I started by making Bananas Foster and then separated the bananas from the sauce, using those bananas as the bananas in the bread. Inspired? Insane? Something in between?

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Brown Butter Banana Bread

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Inspiration strikes me more as a writer, than a cook. “Write a play about a parrot that saves a family from genocide,” says inspiration. “Thanks inspiration,” I say and go on to win five Tonys.

But as a cook? I’m pretty uninspired, I’d have to say. Don’t get me wrong: I’m a happy cook, a passionate cook, I care about the food I make. But am I inspired to tweak that which I am cooking? Rarely, very rarely. Which is why, when making the banana bread from Molly’s “Homemade Life” for the second time (I didn’t blog about it the first time, but it’s a great banana bread made with butter instead of oil that has candied ginger and chocolate chips), I was surprised to hear a voice in my head whisper, like the voice in “Field of Dreams,” “brown the butter.” Brown the butter? You’re supposed to melt the butter, not brown the butter. “Brown the butter,” the voice persisted. I can’t! That’s not what you’re supposed to do. “BROWN THE FRIGGIN’ BUTTER, MORON!” All right! All right! I’ll brown the butter.

And brown the butter I did.

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