As I've mentioned many times over, most of my baking inevitably involves mushy bananas---not because I especially love them, but because they are always sitting on my kitchen counter. I feel some sort of Depression-era guilt for throwing away produce that can be re-purposed. I simply can't bid adieu to ye ole' bananas.
Last night, with four overly ripe nanners awaiting my experimentation, I set out to make yet another boring banana bread. On this particular evening, however, I wanted evolved banana bread, banana bread with an attitude.
I mixed up my favorite banana bread recipe (I prefer the recipes that implement plain whole fat yogurt). Then, I buttered and floured a springform pan. In the base of the pan, I spread about two cups of fresh blueberries and one cup of brown sugar. I poured the banana bread mixture over top the blueberries and baked for 45 minutes at 350 degrees.
The result of this experimentation was a caramelized, gooey, upside-down blueberry banana cake.
The moral of the gustatory story: when you know a recipe like the back of your spatula, mix it up. Add or substitute an ingredient and take your plain Jane recipe to new culinary heights.
Notes from the Weekend & a Few Lovely Links
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