Tag Archives: bananas

Banana Bread with Cheddar Cheese

 
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For the first time ever, I made one of my mom’s recipes less healthy rather than more. This is even a recipe I previously adapted to be healthier. And I’ll probably go back to my healthier version (and share it with you) next time. But that doesn’t make this experiment less of a success.


Cheddar Banana Bread

To understand this recipe, you have to know one thing about me: I eat cheddar cheese on top of my banana bread. Yes, I know I’m weird. Chris has told me so several times. My mom has conveniently forgotten that this is the way we ate it the entire time I was growing up. I know this because one of the times that Chris told me I was weird, I tried to get her to back me up about it being the way we always did it, and she denied it. That was how we ate our Swedish raisin rye bread, but our banana bread? No cheese ever touched it, if you ask her now.

Whatever. I know the truth. And even if the meeting of toasted banana bread and melted cheddar is a figment of my imagination, I’m glad to have it in my cheese-addled mind. Continue reading

Cheddar Banana Bread

 
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A richer variation of my mother’s wonderful (if non-cheddarific) recipe.
Yield: 1 loaf

Ingredients
Wet
3 bananas, mashed
2 oz. (4 tablespoons) butter, melted
2 eggs, well beaten

Dry
1 3/4 cups flour (I used King Arthur Flour’s White Whole Wheat, but all purpose would work as well.)
3/4 tsp soda
1/2 tsp salt
2/3 cup sugar

1 cup shredded cheddar cheese
Cinnamon and sugar for dusting the top

Procedure

  1. Preheat the oven to 350°F. Spray loaf pan with oil.
  2. Continue reading

Miracle Fruit 101

 
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A week and a half ago, Baker Bee and I threw our first flavor tripping party. It wasn’t our first experience with miracle fruit, but most of our guests were flavor tripping virgins. This was awesome, because in this case your first time is probably going to be the best, and if there’s anything more fun than flavor tripping yourself, it’s watching someone else’s eyes go big as they bite into a lemon wedge…and then seeing them immediately reach for another.

Miracle fruit is a little red berry from Africa, originally eaten by the local populace to make their food taste better, but now also a staple in the diets of urban foodies and inquisitive geeks elsewhere in the world. The berry itself doesn’t taste like much–or so I’ve heard, as I’ve never had a fresh one–but the results are, well, miraculous, thanks to a chemical in the berry called–get this–“miraculin”. When scientists start calling things miracles, you know you’re dealing with something truly special.

What the miraculin does is bind with your taste buds in such a way that sour foods taste sweet. Oh, they still taste sour, too, and you’ll feel your mouth ache from the acid after about a half hour of dashing back and forth to the fridge and pantry to find everything sour you own. But the sourer the food or drink is, the sweeter it becomes. Not only that, but the sweetness lets other flavors speak up that you’ve never noticed in the foods before. It’s pretty amazing, trippy, even–hence the they popularity of the term “flavor trip” for a miracle fruit tasting. Continue reading