We got 28.5 inches of snow here in Philadelphia over the last 24 hours. I bought oranges, lemons and grapefruit yesterday before the storm hit, thinking that I might take advantage of the snow day and make a batch of mixed citrus marmalade.
Instead, I embraced the slowness of the snow and rambled through the day. I walked over to my cousins’ house and spent a couple of hours helping celebrate Derek’s third birthday. Back at home, I did some dishes and organized canning jars (I invest more time in this particular endeavor than I care to admit). For dinner, I quickly cooked some broccoli and reheated the rest of the chicken pot pie I made on Thursday night. And I transformed some seriously blackened bananas into Maple-Banana Bread.
I’d been watching these bananas get progressively blacker and less appealing for most of the week. Each time I made dinner, I’d move them from one counter top and then back again, always mentally promising them that I’d use them before they were beyond salvation. Today, with the snow and general coziness, baking just felt like the obvious choice.
I used to be devoted to the banana bread recipe in the late sixties edition of The Joy of Cooking (when left to its own devices, my mother’s copy opens right to that recipe). However, over the years I’ve tweaked it so thoroughly, that it’s hardly related to the original. This version lives on an index card in my kitchen, tucked between the radio and my kitchen scale. Made with whole wheat pastry flour, wheat germ and maple syrup, it manages to be tender and not too sweet (perfect with a dab of apple or pear butter!).
So gather your aging bananas and bake up a batch this weekend!