Over the last few days, I’ve watched my bananas go from a bright yellow, worthy of wearing the leader’s jersey in the Tour de France, to a soft brown, like a tattered and mud-splashed elementary school bus.
Banana bread and banana muffins are always easy options for an overripe bunch. But banana bread is – let’s be honest – closer to cake than either bread or a trip to the bottom of the food pyramid. For that reason, I took my overripe bananas and turned them into real banana bread – not the quick kind. Indeed, if you know me, you know that I often enjoy taking the long and meandering route, passing through several culinary steps and preparation detours over what might have otherwise been a one-step, ten-minute trip, down the intercity highway (see curried couscous).
While this banana bread requires kneading and resting, rather than mixing and pouring, it is …
