Today is National Banana Bread Day!
Sad for the person who has not experienced good homemade banana bread (or muffins in this case). The undeniable aroma of baking banana bread and that just-out-of-the-oven goodness. "Did you know you have rotten bananas in your fridge?"The thing about baking banana bread is that the bananas need to be "ripe". The aesthetics of an overly ripe banana is apparent. They look like they are beyond hope for anything else but the garbage. However, I (like many bakers that enjoy a good 'ol banana bread) know that once a banana reaches that point of no return of eating it straight from the peel, the bananas are then promoted to better things...like baked goods!
We had a couple over one weekend and the man (who must've took a peek in my fridge) whispered to my husband: "Did you know you have rotten bananas in your fridge?"
Hmm. Curious discovery.
This made me sad to think that he had never had fresh baked banana bread and that the women in his life had never promoted their aging bananas to baked banana goods.
So in honor of National Banana Bread Day this post is for those that love banana bread and those that have never had the pleasure.
This tried and true recipe is from my very favorite Beard On Bread cookbook by James Beard (special thanks to Tracy!). His bread book has two different banana bread recipes, one is a little more denser than the other, but both recipes are very excellent and I can't say I like one more than the other.










