when spring rolls around, i find myself feeling more domestic... buying flowers, cleaning my studio, dusting my overwhelming toy collection and of course, spending more time in the kitchen. i enjoy cooking, but rarely make time for it, so when the urge to bake shows up, i roll with it! I'm a chocolate chip cookie fiend, but i rarely have chocolate chips just hanging around waiting to fulfill their confectionary destiny... now bananas on the other hand...
see, i have this problem.
i LOVE bananas.
I buy them all the time.
but then i forget to eat them.
this problem is so severe that i even created a zine documenting my banana trials and tribulations; tales of the bananas that i put in my bag with the intention of eating and then completely forget about. so i usually end up with sad, sad bananas like these:
luckily, i'm a "glass half full" kinda gal and i've turned my carelessness into a good thing. i've embraced it.
you know the old adage: "when life hands you sad, squishy bananas, throw some Amaretto at them and make banana bread"!
so, if you're looking for a little something sweet to make when you're taking a break from sewing or knitting or painting or soldering, try my banana bread recipe!
1/2 cup of golden raisins
6 tbsp amaretto
1 cup plus 2 tbsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (melted)
1/2 cup sugar
2 large eggs
4 small VERY RIPE bananas (mashed)
1 tsp vanilla extract
You'll also need either a 9 x 5" loaf pan or a muffin pan (if you're feeling adventurous)
Before the making and baking stuff, pour your Amaretto into a saucepan and add the raisins; bring it to a boil then turn off the heat and let it sit for an hour so the raisins can plump up with goodness! If there is any liquid left, drain it... there probably won't be any, but just in case.
After the hour is up, pre heat your oven to 325 degrees.
In a medium sized bowl, mix: baking powder, baking soda, salt & flour
In a larger bowl, mix the melted butter with the sugar and beat it. Carefully blend in the eggs, one at a time, until you have a creamy consistency.
Slowly add the raisins and vanilla.
Mix in the dry ingredients 1/3 at a time.
Pour the batter into the pan and bake for 1 to 1 and 1/4 hours.
Check it at 1 hour and poke it with a fork... when it comes out clean, it's ready to roll!
Let it cool before you pop it out of the pan.
then cut yourself a slice and head back to your studio!
Sunday, March 29, 2009
Posted by Fall 2011 at 12:45 PM