Photographer V Blak
T’was a yummy morning. T’was. The dawn a breakin’, the bird’s a flyin’, the dog a wagin’, the fire a crackin’, the very ripe bananas a smellin’…love was in the air…All the elements were in place for the inspiration and creation of this recipe. A recipe I would never make if I were not visiting a special someone. A special someone, who happens to love his bananas. Me, I can’t stand em’. I know. I am in the minority. But I never liked them. As a kid maybe. My mom, who never cooked anything except her occasional overly steamed vegetables, baked potatoes and chicken soup when I was sick (Sorry Ma!), would make me mashed bananas with sour cream and honey. I know. Sounds nasty but as I kid I would crave it. Haven’t touched it since though. Not sure if I could stomach it now. No idea why I liked that mush so much. But at the time, it was Eureka. Now, I am just not a banana gal. Well, not until this morning.
About 15 minutes after I popped this thang in the oven the house started smelling and feeling like a warm, cozy embrace…of, well, bananas.
I found myself and my taste buds unexpectedly excited to taste it. Unfortunately, his oven sucks and the temperature doesn’t ever stay consistent so the bread got burned along the edges and the bottom a wee bit charred. That is why I cut it up into these cute little individual bite size pieces. A handy trick I learned from the Queen Bee Martha Stewart. Cause let me tell you honey — this moist, delicious banana bread tastes divine. Wouldn’t wanna throw it away cause it didn’t come out perfect. Yep. Another reminder of how there is no such thing as perfection and how imperfection can be perfect…