I've been on a loaf-making kick: banana-walnut, and hazelnut, specifically. I don't share these loafs with anyone, and eat an entire pan over the course of a week's breakfasts. To feel like less of a land mammal, I've replaced white flour with whole wheat flour, and white sugar with organic evaporated cane sugar. Throw in organic butter for good measure. It still tastes amazing, but the calories and fat don't count, because they are organic calories and fat. (And everyone knows that being an organic-few pounds overweight is way sexier than like, Popeye's fat.)
And in burger news: Shake Shack is coming to Nolita! This spring, corner of Mulberry and Prince. I keep walking past the tiny vacant lot and picturing what's to come, my eyes turning to giant, flashing cartoon hamburgers.
Shake Shack: The Accidental Empire of Fast Food on NYTimes
Easy-peezy banana walnut bread from Food Network
Hazelnut loaf cake from Kirbie's Cravings
*Photo of loaf is not my own, it's also from Kirbie's Cravings.
2 comments:
Ok so I have been making banana bread like crazy too! Only thing is why does my banana bread bake too quickly on the outside but still remain kind of gooey on the inside. I bake at 350 but it tells me to leave it in for an 1 hr?! It'll be toast by then. Is it because the oven is an old wedgewood like this http://www.classicranges.com/Web%20Pix/OM1950.jpg Let mek nwo if you have asuggestions.
That sucks, Tomo! Nothing worse than an uneven bake. Maybe lower the temp to something like 325 or 300, and then bake for the full hour? See what that does--I'm curious to know, too!
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