I’m waiting for banana bread to make a comeback. There’s only so much space for food trends: maybe it could take the place of cake pops? They’ve caused some real problems in our house, those cake pops have. Bite that cake at the wrong angle on the popsicle stick, and there goes the second half of the cake pop, toppling to the floor.
I’ve been following sticky buns for a while now. They’ve made some stealth appearances in very swanky bakeries. First, they started out under aliases, such as sweet rolls or caramel rolls. Now, they’re out in the open in places like Bouchon Bakery. Indeed, the sticky bun has become so high class, if I were to see it through the glass at Bouchon in New York City or Yountville, I feel like it would ignore me, pretending we never knew each other, pretending like my grandmother’s rolling pin never touched it, like her furnace never made it warm and helped it rise, like I wasn’t scarfing it down alongside slices of bacon back when I could eat such things without gaining weight.
Banana bread is humble. It probably tastes best with coffee that’s come out of a tin can and been run through a percolator. It wouldn’t look right on a fancy, hipster plate, one with a cursive French phrase that’s designed to look sophisticated, but really just reminds us of our high school foreign language requirement. Banana bread is blue collar. It’s finding a way to use up food instead of throwing it away. It’s so, so, good, though. Until it makes its comeback, I’m going to continue to befriend it. I’m going to compliment it and let it know how delicious it is and how comforting it is on a cold day.
makes one loaf
3 large, overripe bananas, mashed
1 cup sugar
4 tablespoons butter
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
¾ chopped walnuts
Mix ingredients together, pour into bread loaf pan, bake at 350 degrees for 60 minutes. Bread is done when a knife inserted in the middle comes out dry.