Killer B’s. I’m neither referring to Rice Kernel’s fear of bumble bees nor the former members of the Houston Astros. I’m trying to teach Rice Kernel that the former are our friends in the garden. With respect to the latter, I grew up in a baseball-loving family so three “B’s” naturally connote one thing in my mind. But I’m rambling about pointless things. And there are important matters to discuss, like this sinlessly moist bread. This is the recipe for which I patiently wait for bananas to turn brown. Fluffy with a melt-in-your-mouth crumb (even with whole wheat and teff flours), it is hard to stop at one slice. And you don’t have to with its nutritional stats. Chances are high that if you came to visit me, I’d have a pre-sliced loaf in the freezer waiting to be warmed up. Deserving of some cream cheese frosting or, my preference, crunchy peanut butter, it is guiltlessly delightful paired with a glass of milk or a cup of tea any time of day.
Buttermilk Banana Bread, adapted from Anja’s Food 4 Thought
Cream Cheese Frosting
5 tbsp cream cheese
4 tbsp agave nectar
Nuts or banana chips (optional)
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, beat the egg. Add agave, buttermilk, vanilla extract and canola oil and mix well. Stir in mashed bananas.
- In a big bowl, combine flour, baking powder, baking soda, salt and spices.
- Combine wet ingredients and dry ingredients and stir until just combined. Stir in optional nuts or other mix-in.
- Pour batter into prepared loaf. Bake for about 30-40 minutes, until cake tester comes out clean.
- When cool, combine cream cheese and agave nectar in a small bowl. Frost with a thin layer and top with optional nuts or banana chips.