At school we always seem to receive more bananas for snack than the children (and I) can consume. I am totally okay with this and do NOT plan on informing the kitchen. I just carry the overripe bananas from Madison Avenue to York (very carefully), stick them in the freezer, and daydream about banana treats like the muffins I made before and this Mark Bittman inspired banana bread.
Banilla Banana Bread with inspiration from How to Cook Everything Vegetarian
3 very/overripe bananas mashed with a fork until smooth
1 teaspoon vanilla extract
1/4+ cup chopped pecans (or walnuts)
1/2 cup shredded dried coconut** this is Mark Bittman's not-so-secret ingredient
Preheat oven to 350F and grease a 9x5 inch loaf pan.
Mix the dry ingredients together. Add wet ingredients (yogurt, eggs, bananas, vanilla) slowly, stirring. Once you have a somewhat consistent mixture (it's okay if there are some chunks) gently fold in the pecans, coconut, or other dried fruit to your liking.
Pour the batter into your well greased loaf pan and bake for 50-70 minutes. The classic toothpick test and nice golden browning will tell you when it's done. Allow to cool in the pan for 15 minutes before removing.
For the full fat version use butter instead of yogurt.
Due to some sort of oven malfunction I actually made this banana bread twice in a matter of 72 hours. Some of the center of the first batch was undercooked. Check out the area right in the center of the loaf:
By undercooked I mean to say that it was basically raw. Which I find rather bizarre because I cooked the second loaf for approximately the same 65 minutes at 350 and found it to be just right if not a tad overdone... Anyways, oven issues aside, here's a weird picture of the second batch spooning with two left over bananas:
Pre-baked and post-baked bananas living in harmony on the Upper Yeast Side.
The second loaf was much more successful. The best part is that I actually had enough bananas in the freezer, freshly, overripe brought-home-from-school bananas on the counter to have extra after two loaves of bread. Wild.
We have to start this post with a story. Once upon a time, Lily and Sarah made HOT enchiladas on the last day of the month. With the best of intentions, they vowed from that day forth to have a Mexican themed dinner night on the last day of every month. We have kept this promise a handful of times. The months we have missed have been due to travel, yoga, work, etc. More often than not we have make-up Mexican nights. We missed February all together but let's be real: February don't count for nothin.
Here are the tacos we made this month:
Prep time 20 minutes
Cook time 10 minutes
Serves 1 Lily and 1 Sarah
For the seitan:
1/4 large red onion, diced
1/2 lb seitan
1 chipotle pepper in adobo sauce, diced
1/2 teaspoon cumin
2 teaspoons chili powder
Other topping suggestions:
Some chopped romaine lettuce
Start by sauteing the onion.
Add the seitan and saute until browned.
Warm taco shells in the oven.
Arrange ingredients buffet style to be assembled.
This Mexican night wasn't just any old Mexican night. This was Sarah's first homemade taco night. She had eaten out at Cascabel Taqueria recently, where she had her first taco ever (Lily still can't believe how absurd that is), but as a vegetarian growing up in a Kosher household she never had eaten a homemade taco. In fact, Lily had to teach her how to assemble them - it was a real learning experience.
There will definitely be more tacos to come since they're delicious and fun, but also because the taco shell package came with 18 and we only ate 5 tonight (a broken shell served as an appetizer).
Lil & Sar
P.S. VOTE today! We have delayed this post in order to avoid inundating you with posts on Halloween.