Banana Bread

Banana Bread Recipe
Photo by Scott Bartolomei Edmonds. Plate by Scott Bartolomei Edmonds.
Ripe banans that become spotted and dark often get neglected in our kitchen. These sweet and fully flavored bananas are the perfect base for banana bread.
There is nothing more comforting than curling up in the couch on a Sunday morning, reading the paper, drinking coffee and enjoying a warm slice of banana bread with just a little bit of butter.
This recipe makes a very moist bread that is sweet, but not too sweet. It’s very easy to prepare, but you must bake it for close to an hour, so you need to either plan ahead or be very patient.
Banana Bread
1 1/4 cups unbleached all-purpose flour
2 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
2 large eggs
1/2 cup canola oil
3 medium overripe bananas, mashed
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with oil. In a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a separate bowl, combine the sugar, eggs and oil and whisk until creamy. Add the mashed bananas and vanilla and blend until smooth. Stir in the dry ingredients until well incorporated.
2. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool.
Makes 1 loaf.

Everyday Breakfast – Yogurt, Oats and Fresh Fruit

Yogurt, Oats and Fresh Fruit Breakfast Recipe
Photo by Marta Bartolomei Edmonds.
There’s something about this breakfast that makes me feel like a whole person. It’s super simple and energizing. The trick is using ingredients you enjoy.
Use your favorite yogurt. I prefer the yogurts that are tart and made with live cultures in smaller quantities. In the New York area Ronnybrook’s yogurts are wonderful. My favorite is the Maple Vanilla Yogurt.
About oats: It’s a matter of preference and what you have in your kitchen, but I would encourage you to use rolled ‘old fashioned’ oats. I just love the flavor and texture of raw oats.
More of a guideline than an actual recipe…
Yogurt, Oats and Fresh Fruit
1/2 cup yogurt
a handful of rolled oats (about 1 1/2 tablespoons)
1/4 cup fresh berries or sliced fruit (banana, apple, peaches, pears)
if you use plain yogurt, add honey or fruit preserves to taste (like apple butter, jam or jelly)
Serving Ideas:
1. My favorite: arrange all ingredients in a bowl and enjoy.
2. If you don’t enjoy the texture of raw oats, try this: mix ingredients in a bowl, stir and store in the refrigerator overnight. The oats will absorb the liquid of the yogurt and have the consistency of cooked oats.
3. Make a smoothie: Place all ingredients in a blender with ice cubes and a splash of soy milk, blend until smooth. Serve in a glass.
Makes 1 serving.