I make banana bread.
I have made the same banana bread recipe for a long time. It is a quick bread. I like bread and the faster I can get to the consumption of my bread the better. Therin lies my love for this recipe. It is tried and true.
A few days ago I got out my (new) measuring cups, spoons, and mixer. I lined up the familiar faces: all purpose, brown and granulated, powder and soda, a few eggs, vanilla, oil, cinnamon and some ripe bananas.
I looked at these fail-safes, the ingredients I have used so many times before. They are automatic, the I-don't-have-to-think-just-go equivalent in baking.
I put away the baking powder, the eggs. I reached for some ginger, a few apples, and another banana.
If I can (somewhat) drive a standard car, who says I can't make vegan banana bread? Vegan apple-cinnamon banana bread? Bring it.
Though I hate to admit it, I kind of like the feeling of reeling backwards on a hill.
4 medium bananas (mashed)
2 small apples (diced)
1/2 c. brown sugar
1/4 c. vegetable oil
2 c. flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 c. sugar with 1 tablespoon each ginger and cinnamon for topping
1. Preheat oven to 350
2. Mix wet ingredients (banana, oil)
3. Mix dry ingrediets (soda, cinnamon, ginger, salt, flour)
4. Put wet and dry ingredients together
5. Fold in apple pieces
6. Pour into a loaf pan
7. Sprinkle with cinnamon-ginger sugar
8. Bake 50 minutes