June 24, 2010

Mom's Banana Bread
from Saveur issue 129

Butter, for greasing pan
1 cup flour, plus more for pan
3/4 tsp. baking soda
1/4 tsp. kosher salt
1 cup sugar
1/2 cup canola oil
1/3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
2/3 cup chopped pecans
3 very ripe bananas

Heat oven to 350. Grease a loaf pan with butter and dust with flour; set pan aside.

In a large bowl, whisk together flour, baking soda, and salt; set aside. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60-65 minutes.

Let cool for 30 minutes before slicing and serving. Serves 6-8.

Pomegranate green tea

I've always wondered about this drink because it's so fragrant, yet I could never figure out how to mix Pom juice and honey together in the correct proportion. As I discovered today, it's easier to use pomegranate molasses, which is commonly found at Middle Eastern grocery stores. I poured about a centimeter of the syrup into a mason jar and microwaved for about twenty seconds. Then I filled the jar with brewed white tea cooled to room temperature. (It's not necessary to use green tea, which I think is chosen only because of its mild flavor. I just wouldn't use dark, strong teas like Oolong.)

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