Monday, March 8, 2010
Just like my friend The Amateur Gourmet Adam, who posted about his recipe-tweaking habit recently, I’m not one to leave a perfect good recipe alone. Even when it comes to something so simple, and so seemingly perfect, I rarely could stop myself from tweaking it a little. At times the results my tinkering are disastrous – Dorie Greenspan’s perfectly innocent French Yogurt Cake recipe I played with yesterday was one, but that story’s for another time. At other times, however, I ended up with something like this Banana Bread, which I think – rather ungrammatically I might add – is a more perfect version of an already perfect recipe.
I first saw the recipe at Deb’s delicious blog Smitten Kitchen. On it she said she got the recipe from our mutual friend Elise at Simply Recipes. Elise, in turn, got it from her friend Heidi’s ski friend’s mother Mrs. Hockmeyer. The recipe was alarmingly simple. First you mash up your banana, then stir in butter, egg, sugar, baking soda, and salt. Oh, yes, and flour. By hand. No fancy kitchen implements required. That simple.