Sometimes, simple is best. Other times, though, quite the opposite is true.
While it is a fact that a slice of freshly baked banana bread warm from the oven certainly hits the spot, sometimes, I want something different. Just to keep things interesting. It’s not that my love for banana bread could ever fade, but it could, perhaps, get a big stale. (Did you catch that one? I’m patting myself on the back).
With two lonely bananas sitting on the counter, just on the brim of being unusable, I was inspired. There are two main options when it comes to brown bananas: freeze them for super sweet smoothies, or make banana bread. I chose the latter. At first, I thought, a classic banana bread would suffice. After I had made the batter, though, an idea struck me. Well actually, two ideas. The first included a swirl. A carob swirl, made with sweet, creamy sunflower seed butter. A swirl always makes a baked good better. So does a streusel. And not just your regular oat and nut streusel. No, I wanted to make a pretzel streusel. That whole sweet and salty thing was calling my name. So I did it. I mad Carob Swirl Banana Bread with Sweet and Salty Pretzel Streusel. That’s a lot of words, but I need them all to encompass just how wonderful this banana bread is.
This was one of those instances when my kitchen intuition proved itself quite useful. Everyone who tried this banana bread came back for seconds. I couldn’t stop eating the streusel. I made it twice in three days (the second time with a cocoa swirl, which is also wonderful).
If you’re looking for a recipe for Mother’s Day brunch, here it is. Look no further, because I assure you, Mom will be happy. You don’t need the bagels or the oatmeal. Forget the fancy pastries.This banana bread will satisfy every craving. This is, by the way, the recipe for those mystery muffins I showed you in the last post.
Ingredients Instructions Notes *Brown sugar may be substituted for the coconut sugar in an equal amount. If you do not want to use carob powder, cocoa powder will work as well. ANy neutral oil will work in place of the coconut oil.
*Brown sugar may be substituted for the coconut sugar in an equal amount. If you do not want to use carob powder, cocoa powder will work as well. ANy neutral oil will work in place of the coconut oil.
What are your feelings on banana bread, or simplicity in general? Do you stick to the classics, or do you prefer to add a twist to old recipes?