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Tuesday, June 29, 2010

I give you a recipe

Mine, actually. I worked it out years ago building off a basic banana bread recipe. More than one person emailed me asking what one can do with blackberries and other yard fruits other than eating them straight. I never have that many, because we do eat them straight - in the actual yard, usually - so here's what I do with the ones that do make it inside.

(Everything but the) Kitchen Sink Bread
  • 2 or 3 bananas, overripe work best, smushed
  • any other pieces of fruit (stray strawberries, blackberries, blueberries, half a peach, etc), chopped (NO MELONS, THOUGH)
  • any stray walnuts or pecans, crushed
  • 1/3 cup melted butter
  • 3/4 cup sugar, substitute some with dabs of brown or light brown if you have them
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinammon
  • pinch of salt
  • 1 + 1/2 cups of all-purpose flour
Preheat oven to 350°. With a mixing spoon, mix butter into the mashed bananas in a large mixing bowl. Add sugar, egg, and vanilla and mix. Add the baking soda, salt, and cinammon and mix. Last add the flour and mix. Pour into a greased 4 x 8 inch loaf pan. Bake for 1 hour. Cool. Eat.

If bread falls apart when you take it out of the pan (due to using too much fruit), convert it to a fruit crumble by putting servings in bowls with a bit of whipped cream, vanilla yogurt, or ice cream.

Sincerely this is easy-peasy, and it uses all the fruit and nut dribs and drabs that, at least in my house, seem to accumulate. There's almost no way to screw it up, and you don't even need to break out a mixer for it.
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