So I made some banana bread.
And it was incredible.
Used up almost done-for bananas, came together in a flash, and served double duty for breakfast and dessert.
However, it wasn’t my recipe.
So, to avoid being the kind of jerk who steals recipes, cuts in line when finding a parking spot at the mall, doesn’t like Bravo, etc…
I have decided to show you the finished product and direct you to the recipe, here.
Of course, I made a few variations:
This is a trick straight out of the Momofuku Milk Bar cookbook. It results in finely crumbed, rich, and creamy baked goods. Banana bread can sometimes be dense and rather brick-like. Creaming the butter and sugar for so long results in really aerated fat that makes the bread super light. Take 5 minutes – at least – for this step. 3. Bang the tin on the counter before you bake it
This gets all the air bubbles out so you don’t end up with those weird, large holes or tunnels.
4. Eat it for 10 days.
Because this stuff lasts forever. Not like “oh it isn’t moldy so I can still eat it” forever.
Like for EVER ever. It stays fresh and moist, even in the fridge.
If it does start to get a little stale, just pop a slice in the toaster and serve it with butter for breakfast or with ice cream for dessert.
Now, go get some nearly rotten bananas and make this stuff!