Lazy Sunday AM Banana Bread

Fresh from the oven...all I need is a great cup of coffee

So, my brother Bobby was visiting me in Florida the other week. He insists on having bananas everyday, which means that he buys a surplus of bananas for fear that he will not have enough for the duration of his visit. You know where I am going with this story...
Yes, the last day of his visit, in an attempt to prove me wrong, he tried to eat the remaining bananas, to avoid leaving any behind. He did not succeed and I was left with three bananas, which is the perfect number for my banana bread recipe. 
In light of my journey this summer with Salt Fat Acid Heat: Mastering the Elements of Good Cooking by Samin Nosrat, I have decided to see how these elements enhance or influence an age-old recipe of mine.
So kids, let's begin with Acid, the one element that I was not sure. Because some raw fruits and vegetables are susceptible to oxidation, or "enzymatic browning that results from exposure to oxygen, bananas will retain their natural color if coated with a little acid or kept in water mixed with a few drops of lemon juice or vinegar until they are ready to cook or eat" (Nosrat, 112). So I took the left over bananas, peeled them and placed them in a food storage bag, after treating them with some lemon juice. 
The Salt element comes in the form of sea salt, which adds a nice balance to the high sugar content of the bananas, brown and white sugars. I use a grinder so the crystals are a bit larger than regular table salt crystals. I noticed that there is a distinctive salty presence that counter acts the sweetness of the ripe  bananas.
The Fat is the butter...I can not help it, I love baking with butter. It adds such a richness to this recipe. So much so that even hot out of oven, one need not add more butter because the flavor is so well balanced.

 Yummy Banana Bread

Ingredients:
3 large ripe bananas
1 large egg
1 stick of unsalted melted butter
1 cup of sugar (1/2 c. brown and 1/2 c. white)
1 1/2 cups of flour
1 tsp. sea salt
1 tsp. baking soda

in the beginning there were bananas

dash of vanilla

Directions
1: Preheat oven to 350 degrees and 
2: Oil prep a loaf pan
3. Using a fork mash the three bananas to a smooth consistency
4. Add the egg
5. Melt the butter and let it cool before adding it to the banana and egg mixture
6. Fold in the dry ingredients

Ready to pour in the loaf pan

7. Add the melted butter and splash of vanilla
8. Pour in prepared pan and bake for 50 minutes
9. Remove from oven, let cool in pan for a few minutes and then cool on rack until you just can not wait a minute longer to cut. 
10. Enjoy and Share with friends and loved ones!
One more note: this is a popular item in my baking repertoire. Since people know that the recipe calls for three bananas, I am always being "gifted" with three bananas by friends and colleagues. One day I was approached by a student who asked to speak with me privately. "Sure, what's up?" I asked. Alex said that you make really good banana bread and I was wondering if you would make some for me?" he queried. Alex is his older brother who graduated several years earlier. When Alex was a senior he was sidelined with mono, so I made him a loaf of banana bread as a treat since he had to stay home from school for a while. When Alex left for college he returned after the first semester and requested a loaf of banana bread for his holiday gift- Of course, I had to do it, flattery will get you everywhere when it comes to loving my cooking! So, I could not resist the opportunity to make a loaf for his little brother--especially after he handed me three bananas that he was holding behind his back during our conversation. The day I presented the loaf of banana bread to him, he was thrilled. According to Alex, his brother sent him a photograph of him taking his first bite so he could share the experience with him. Food is love, folks!
It's the simply things that bring people the greatest joy. If I have three ripe bananas and an hour, I'm going to make a loaf of banana bread for someone--It's just what I do.
Variations on a theme:
1. Use gluten-free baking mix
2. Use whole wheat flour
3. Add chocolate chips or nuts
4. Use Coconut Sugar or other low-glycemic sugars like agave
5. My favorite surprise was when I added peanut butter-filled chocolate chips to a loaf. It was amazing!
I hope you try this recipe. You will not be disappointed. Remember food is good and it never hurts your feelings.
Peace, love, soul and moderation,
L'Tanya