Monday, July 1, 2013
Roasted banana bread
Every once and a while, I like to visit the bookstore and buy a bunch of cooking magazines, not necessarily to cook every recipe, but to keep up on all the latest food trends. I especially enjoy the Better Homes and Gardens Special Interest Publications. The photography and design are so beautiful and fun, even if the recipes tend to be a little above my cooking skill level. (But most everything is!)
I ended up buying a copy of the latest BH&G publication, "Cook's Secrets." And, boy, is this issue a keeper. I recommend you pick up a copy if you find one at the store. Lots of basic recipes for a so-so cook like me.
The very night I brought the magazine home, I broke out my mixer and made the roasted banana bread recipe. Unfortunately, I didn't remember to take a photo of the finished banana bread (but I'm sure you know what banana bread looks like). I did snap a few photos of the roasted bananas as they came out of the oven. Yes, they are supposed to look black!
The recipe says the benefits of roasting the bananas are that you can use bananas at any stage of ripeness, and you don't have to mash the bananas, just mix them in. Here's a video I found from BH&G that explains the roasting banana process and how to make the bread. If you try it, let me know how it works for you.