The Time is Ripe for Banana Bread

Summer has arrived in New York City and with it comes the hastening of banana ripening. I bought a bunch that was green before it got super hot and then next thing I knew I had a bunch of brownies on my hands.

Which is not really a problem for me. I'm one of those people who really doesn't care if it's brown on the outside as long as it's white on the inside (which is what happens if you put them in the fridge), and I will eat bananas that are pretty mushy in a hangry pinch. After I discovered that bananas can be an amazing delivery device for Nutella, the texture became secondary. A spoonful of Nutella makes the banana medicine go down.

But I'm trying to eat even healthier now (I feel like I read SUGAR IS MURDER everywhere e.g. Kara Walker) so in a Nutella evasion technique, I decided to try a banana bread with my brown bananas.

I'm not a baker, and this recipe was really easy. My mom makes 'nana bread with chocolate chips and I love her version -- but in doing some searching for a good recipe I saw that Ruth Reichl said it was "not [her] idea of a good time." Good point, healthier is prob better.

So I went with the banana bread recipe from Simply Recipes, which had only a few ingredients and seemed well recommended. I made it in a 85 degree apartment (at night!!) and it made the place smell amazing. I might try it toasted with a scoop of ice cream -- don't want to be tooo healthy now! :)