I absolutely love to take your requests.
I think this makes me a people pleaser?
When someone is coming over for dinner, I slide a bottle of my everyday (read: affordable and delicious) sparkling wine in the freezer, rush out to the garden to gather the latest and greatest, scour the cabinets for ideas, and head to town for ingredients to make it all come together.
On the contrary, when I’m alone, I subsist on soup (usually lentil or chicken noodle), smoothies (the green monster kind, more on those later), and brown rice. I know I should treat myself better, I really do. Fear not, my broth for soup is always homemade even though I use the broken bits of pasta in the bottom of the box for noodles. At least I don’t feel bad for opening a nice bottle of wine to enjoy alone. Nor do I pause before drinking the last beer in the six-pack. You gotta be good to yourself; life is too short, man. Life is too short.
While it might take me a while to get around to all of your requests, I will never forget about them. I have a message board in my office with a list of everything anyone has ever requested on facebook, on twitter, by email, or by telepathy. I received a request for a small loaf of banana bread a while back (so long ago I can’t recall who requested it and if she even still reads my site). I was living large in the green monster phase of my life and all of my bananas were going into the freezer for those smoothies. But last week, I finally remembered to hold out one lonely banana and let it ripen on the counter. The population of fruit flies that came into creation in my kitchen was worth it because this banana bread is killer. It’s based on the one my Mom always makes with honey and wheat germ.
Keep those requests coming!
Makes 1 mini loaf
- 1 small (6-7”) over-ripe banana
- 3 tablespoons unsalted butter at room temperature (plus extra for pan)
- 3 tablespoons sugar
- 2 tablespoons honey
- 1 large egg yolk
- 1/2 cup flour
- 1 tablespoon wheat germ
- 1/4 + 1/8 teaspoon baking soda
- pinch of salt
- 2 tablespoons finely chopped pecans (optional)
- Preheat the oven to 350. Grease a 5 3/4” x 3” x 2” mini loaf pan with butter. Set aside.
- In a medium bowl, mash the banana into a puree using a fork. Next, add the butter, sugar, and honey to it and stir well. Stir in the egg yolk well before sprinkling in the flour, wheat germ, baking soda and salt. Stir in the pecans, if using. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool in the pan slightly before moving it to a wire rack.