Baking the Blues Away
No one in my family eats bananas anymore. Remember when you used to give your infant a banana and they smiled and gurgled like you’d just taken them to Disney World? Those days are over around here. Loretta eats one bite then plays with the peel and Wyatt has sworn off them forever. He says they make him gag, but he’s just being a six-year-old teenager about it. And let’s face it–I don’t eat them much, either. When I put a bunch in my cart at the produce stand, here’s what my subconscious is up to–”There may come an afternoon when I’m mildly depressed and feel like baking. There may only be a couple eggs in the house and a bit of flour left in the bin. But if there are overripe bananas, I will HAVE to use them. I will have to bake banana bread. In so doing, I may feel better about myself and the world.” Today is that day. The bread (if you can call my version that) is in the oven and I feel a little better already.
My reasons for mild depression are myopic and faithless–I don’t want to bore you with them. But it’s just been one of those days–the kind I’ve written about plenty of times. It’s been SO one of those days, in fact, that I also made a galette at 6:45 a.m. It’s a belated birthday present for my brother-in-law Michael. Money is tight and men are SO HARD to shop for (most of them, anyway). So I’ve talked myself out of feeling bad about it, especially since I nibbled a bit off the corner and decided it tastes like love and celebration in a crust.
The banana bread recipe is Molly Wizenberg’s, and you can find it here. I had some chocolate ganache leftover in my fridge from my late-night sundae, so warmed that up and poured it over the top. Then, because I have a beautiful little dish of finishing salt on my counter, I sprinkled some of it over the glossy chocolate. Salty Chocolate Banana Cake with Ginger is what I’d call it, I think.
The galette “recipe” involves this crust. Roll it into a round and spread about 1 c. of whole milk ricotta (sweetened with about 2 Tb. honey) over it, leaving a 1″ border. Cut up a dozen medium apricots and toss them in a bowl with 3/4 c. sugar and a bit of vanilla. Arrange the apricots over the ricotta, and fold the crust in toward the middle . Bake at 400 for about 30 minutes. If I wasn’t giving this away, I’d scatter some fresh thyme over the top, too.
There you have it–a day of baking my blues away. Maybe (and most likely) tomorrow will be better. A breakfast of banana cake bodes well.
Oh, gosh, I do that with bananas too - So, Sarah, I love your blog - very touching, witty and insightful! And I will try your cornbread recipe -
I am a voice (singing while you were eating nachos on Sunday nights) from the past. Your mom recognized me at a Lydia McCauley concert tonight and I am so glad that she said hello. It was fun to hear about your family and reminisce about Dos Padres.
If you have time, check out my blog - also, if you have a favorite blueberry recipe, I’d love to have it to put on my “blueberry blog” (link on my regular blog) - I give full credit to the recipe owner and would link the post to your blog of course -
A breakfast of banana cake does sound good - especially one with chocolate frosting
Regards, T.
I appreciate that we can get together for playdates, like today, and not pretend the day is anything other than what it is. I’m sorry it was a crappy day for you.
Mine was okay, much better for getting to see you for awhile, even though most of the time it was from opposite sides of the playground! It always makes the day less crazy-feeling when I can have an honest face-to-face connection with a friend and a mother-comrade-in-arms.
Actually, I think the highlight of my day was knowing that Roo and Bear spent an hour playing with Loretta without pushing, tackling, biting, hitting, or pulling her hair. Woo Hoo!
I know! They did play so well together today, sharing balls and everything. Thanks for being my co-worker. It’s been such a gift. Can’t wait to have you in the neighborhood.
I made banana bread just this week and I too always find that baking makes me feel better - no matter what is happening in life. It has been one of those weeks and I made banana bread, granola and orange cookies, all in the last few days! Hope your breakfast slice is just what you need this morning.
Hey Sarah MK - Hope today is going better for you. I have a pile of bananas on the counter top…dh bought a bunch the same day I did last week. He eats them - I look at them. I think I would have to side with Wyatt…baked goods are the only use I see for them. On another note - when you bake with carrots do you they ever turn black on you? It has been happening to me and I can’t figure out what I am doing - or not doing. I have made sure to not use a metal bowl or utensil, dried off the carrots (what a bother)…apparently it has something to do with oxidation and you can still eat them but…not so great when you bring a batch of muffins to your neighbor, hours after they are baked, and it looks like moldy carrots. Huh, maybe I can just call it zuchinni!!
Any ideas are welcomed - from anyone! Off to Woodland Park Zoo today with niece and nephew. I think I am more excited than they are! Blessings!
Oooh, banana bread and chocolate. Delish! And what kind of finishing salt is that? It looks lovely.
Hope the blues ease their hold on you…they suck.
I’m baking right now too! Carrot cake - although I feel like I’ve been had, as now I know cream cheese sold in a container rather than a brick is NOT cream cheese. How did I miss that sneaky little “cream cheese spread” notation on the bottom of the pkg?
I just read Beth’s black carrot comment - not sure what would cause that. I say put cream chz frosting over it. Problem solved.
I at my parents. They have left over ricotta and a fruit that is a cross between a plum and peach. (more plum like). Can I follow this galette recipe and just substitute the fruit or do you think it will ne too watery?
Hi Megan! It think a plum substitution would work perfectly, especially if the plums are a tiny bit firm. Say hi to your parents for me!
Turned out the plums were bad. They had some blueberries that were starting to look sad. Threw in a couple cups, with hesitation because I am an avid recipe follower not a wing it cook. Turned out nice:).
It must have been the day…I was feeling kind of blue too! Anyway, it’s a new day today! Good morning sunshine! Hope your spirit is lifted a bit. Now I wish I had baked some, would have been nice to start the morning today!
By the way, thought of you…we have a plum tree and is full of plums. I think they are Italian plums. They should be ripe in the next week. If you would like I would love to drop them by your place. We have more than I, my neighbors, and friends near by can do with!
I LOVE Italian prunes….I may give you a call!
The apricot ricotta galette was such a treat! Thank you (even though it was for Michael!)! Sorry I missed you. Hope today was a better one! xo
This bread was damn good - thank you. We benefit from your self care and self comforting. Hope you benefit from our praise and appreciation.
ditto em’s comment.
The last time I made banana bread was 16 years ago. I was pregnant with Jazz and was really sick. I tried and tried to whip up a simple recipe, and it took me hours because I simply couldn’t stand up. I haven’t been able to make it since. I hadn’t considered I could drown the whole thing in ganache though. Might be the encouragement I need to try it again.
I have been on vacation for a week (without computer - yipee) and am catching up on the food blog. I am so overwhelmed (in a good way) with choices and what to cook this week. And feeling so grateful for the abundance in my life. And inspired. Thanks!
I have been captivated by some of your recent postings! I tried this banana bread recipe- VERY good, and traveled well in foil for an out of town meeting the next day. Doesn’t look quite a s pretty without the ganache, but I’m not the kind of person who has that laying around… oh wait… I have cream cheese frosting in the fridge- whoops! Ah well, still time for the rest of the loaf. I wonder if it even would go on a banana bread??
I am currently murmuring “Mmmm…” at work to about the 6th version of your Cornbread recipe, surrounded on all sides by your Summer Ratatouille recipe! So I didn’t know where to post my comments on all these recipes, but I hope you read this late one. All inspirational, all tasty, and all very economical- thank you!!