EntriesWe’re having a cold snap here in Connecticut. The weather and the presence of over-ripe bananas seemed to indicate the time was right for making banana bread. Sweetie will often do me the favor of eating the over-ripe bananas (which are way too sweet and yucky for me), but this time I didn’t want him to so I put a note on the bananas in the morning before leaving for work.
After work, I came home and cooked up some red quinoa and steamed some beautiful asparagus for our dinner.
After we ate up that yummy goodness, I started in on the banana bread. I adapted the recipe from the Tassajara Bread Book. I just switch Ener-G Egg Replacer for eggs. It’s easily the best banana bread I’ve had, and it’s also quite nutritious. I admit only three bananas were not enough make up the two full cups of banana pulp the recipe calls for so last night’s loaf wasn’t quite as good as usual, but Sweetie and I managed to put away a good chunk of it anyway.
Tags: asparagus, baking, banana bread, grains, recipes