April 30, 2011 § Leave a comment
There are four bananas, overripe and lonely for my stomach, sitting on the counter top, crying. They feel abandoned and depressed in their inability to do something about it. All their brothers and sisters have been happily devoured, but these four were forgotten, left by the wayside in my distraction for the pears, the grapes, the pink ladies. It’s a sad, sad thing. Their brownish yellow skin expresses the melancholy state of their mushy, brown souls. And I’ve got to help. I’ve got to do something.
4 ripe bananas (the more ripe, the better!)
1/4 cup melted butter
1 cup sugar
1 egg, beaten
1 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
- Preheat oven to 350º F.
- In a large bowl, mash four ripe bananas. Add sugar and melted butter, mixing well. Add egg (beaten in a separate bowl beforehand) and mix.
- In a separate bowl, combine flour, salt, baking soda, and cinnamon, stirring to combine.
- Add dry to wet, and beat. Add raisins, and anything else you’d like (walnuts? apple chunks?)
- Pour batter into a buttered loaf pan and bake about 50 minutes, or until knife comes out almost-clean. (I like mine gooey!)
April 4, 2011 § Leave a comment
Ladies and gentlemen. I repeat: ladies and geeeeentlemen! It is with the utmost pleasure, the utmost honor, and the utmost hunger, that I introduce to you a cake unlike any other. She is spongy. She is light. She is oh so smooth and buttery – but in truth, butterless. Her deliciously golden coat glistens and gleams in the sunlight. Her seductively soft smile is radiant, as if saying, “Cut a large slice and eat me with your morning coffee!” Ladies and gentlemen. I present to you the one, the ONLY… Yople! [otherwise known as Maple Yogurt Cake.]
[Adapted from Bon Appetit’s original recipe]
1/2 cup maple syrup, preferably grade B
3/4 cup yogurt
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
- Preheat your oven to 350°F. Generously butter a metal loaf pan.
- Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest in a large bowl. Whisk to combine.
- In a separate bowl, mix together flour, baking powder, and salt. Add, a bit at a time, to wet ingredients and stir to incorporate.
- Add oil, and fold gradually until oil absorbs into the batter. Pour batter into your greased tin.
- Bake about 50 minutes, or until knife inserted into center comes out clean. Cool about 10 minutes before lightly cutting around the sides of your pan to loosen, and then flip! Flip again, so it’s right-side-up, and allow to cool completely, about two hours.