Curry and Spice

Posts Tagged ‘bananas’

Olive Oil Banana Bread

In Uncategorized on March 25, 2012 at 3:27 pm

I feel like I’m one of those food bloggers who tends to be behind the trends. Macarons, for one thing; they’re all the rage, and yet, I only just bought a macaron-specific cookbook (more on that later). Olive oil bread is another one of these trends. When I first saw a post for an olive oil cake, I turned my nose up in disgust. A cake without butter, I thought, was not cake. It did not warrant the label cake. But then Heidi’s cake recipe snuck up on me. It has olive oil, yes, but it also has enough sugar (and chocolate, let’s be fair) to make it actually seem like a cake.

It should be noted that I was mostly inspired to make this cake out of sheer desperation to avoid working on my thesis. I am graduating from college in a little bit under two months, which I still haven’t wrapped my head around. My thesis is due in a little under three weeks, which I seem to refuse to wrap my head around. Rather than working like mad (like I should be) I have instead been diligently avoiding thinking about this life-changing project which could very well help my chances of getting into grad school next year. Instead…well, what have I done instead? Clearly I’ve also been avoiding this blog (I’m not sure if I just can’t stomach responsibility or writing or both), but I have baked, photographed, and knitted a prodigious amount. I have also made some time for my half-marathon training, and have spent a lot of time studiously avoiding the realization that I’m leaving school for at least a year in two months. It’s a scary time. And it’s doubly scary because I’m getting ready to leave another amazing family. A group of people who I have truly grown to love, and who I’m struggling to imagine living without.

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Chocolate Chip Banana Bread

In Uncategorized on September 5, 2010 at 2:01 pm

I am back at college, and I just ran out of ^ this today.  I made two loaves about a month ago, scarffed one in about a week, and froze the other, ostensibly to eat later…which turned into my mom saying: “You’ve got a loaf of zucchini bread and a loaf of banana bread in the freezer.  Do you want to take them to Washington with you?” and me vigorously nodding my head, because really, I sometimes need a serious pick-me-up (several times a day) during the week.  Especially when you’re just getting used to a new kitchen, and remembering what it’s like to cook for yourself (and three others!) every single day.  Urgh…I am repeating a mantra to myself: “I love cooking, I love cooking, I love doing so many dishes cooking…”  (Please note that the strike-outs in this post are not in any way indicative of my mood at the moment).

Anyway, because you are all here because you actually want to know about banana bread: this bread is truly delicious.  I really make no changes to the recipe, because how do you alter something that you said was your favorite recipe when you were three years old (and in preschool)?  It’s certainly malleable – if you don’t want chocolate chips in your banana bread (really?) you can absolutely take them out.  If you want to add nuts (really?!) you can add nuts.  The basic recipe itself, however, is pretty bomb proof.  It can be made into muffins (the original recipe is made for muffins) or bread, as I’ve been doing the past couple of times I’ve made it.  Best of all, if you have some questionable bananas hanging out in your kitchen, this recipe will by all means fix that problem before the fruit flies come out.  And it makes an awesome snack/dessert/etc.

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