Good Banana Bread versus the Edible Doorstop

Good Banana Bread

1 egg
1 overripe banana, thoroughly mashed
1/3 C. brown sugar mixed with a little water to make a syrup
1/3 C. oil
1 tsp. vanilla
3/4 tsp. baking soda
2/3 C. flour
1/3 C. boiling BOILING YES I SAID BOILING water

Butter a small loaf pan and preheat the oven to 325F.  In one bowl, combine the eggs, mashed banana, brown sugar/water combo, vanilla, and oil.  In another bowl, whisk together the flour and baking soda.  Mix the two together, scraping the bottom to ensure that all the wet and all the dry make friends.  Pour your BOILING water over the top in one fell swoop, then quickly stir it into the batter.  Pour it all into the loaf pan, and put in the oven for 45 minutes.  Do not peek!  Once the 45 minutes has elapsed, turn off the oven without opening it and let the banana bread sit in there another 5 or 10 minutes, then remove it and let it cool still in the pan another 10 minutes before trying to get it out.  At this point you can slice it. 

You could probably include 1/3 C. to 1/2 C. chopped nuts of your choice.  I would have, except I used mine all up on the edible doorstop.  I may still try and polish that turd by ressurecting it (not to mix my metaphors or anything) as an incorporation in an original dessert creation.  I mean, heck, it's already original if one of the staple ingredients is "edible doorstop".



Good Banana Bread

versus

Edible Doorstop

I have been deeply discontented with the banana bread I made a couple of days ago and which recipe I refused to post here on the blog.  Discontent can be a constructive thing if, you know, you construct things out of it.  Like freedom movements and better banana bread recipes.  Otherwise you basically wallow in your own disgust.  I have been discontented with my life the last few weeks, even though I know better.  How can one person be happy and discontented at the same time?  Not only am I well aware that there is the greater portion of the world that would be delighted to have my life, I know that even me from ten years ago would be astounded that I would not be content with the life I have today. 

So, I put my favorite tunes on Pandora and set out the build a better banana bread.  This banana bread recipe was inspired by my favorite gingerbread recipe, which came from a recipe book called “Ashevittles” published by the Catholic diocese of Asheville, North Carolina, and by an inspired conversation with one of my very best friends.  In addition, the idea for a brown sugar/water combo (to replace the molasses that normally goes in the gingerbread) came from her dad’s banana pudding recipe. Which just goes to show that the people who touch your life are a source of much good and happiness.