Banana Bread with Salted Butterscotch Glaze
Banana Bread Story
I am having a primal reaction to the war in Ukraine, and I know that it’s not just me There are many middle-aged adults out there who grew up as Cold War kids. Fear of Nuclear War with Russia loomed darkly overhead and was the background for much of the pop culture we ingested. A sense that it could all be over tomorrow, in one or two blinding flashes, probably went pretty far in engendering an Existential state of mind.
The story is that my grandfather’s father left Ukraine after a few too many punishing pogroms. Because of this act of self-preservation and bravery, I am here in my New York kitchen making banana bread with a surplus of maturing bananas from my abundant fruit bowl.
I think about the mothers and children finding refuge in the subway and train stations in Kyiv. A collection of citizens who may not know each other but are bound by so much. Food is crucial in keeping up morale I learned this during the pandemic. A delicious homemade bite nourishes the body as well as the spirit. How do I get as many slices of banana bread to them down in the subways? Along with thermos’ of coffee and tea, for a moment of pleasure, camaraderie, and warmth?
ingredients:
2-3 ripe bananas, mashed
2 eggs, lightly beaten
1/3 cup buttermilk*
1/2 cup white sugar
1/2 cup dark brown sugar
1 tbsp. vanilla extract
1/3 cup avocado oil*
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Method:
Preheat oven to 350F, spray a loaf pan
In a large bowl mix together banana, eggs, buttermilk, sugars, vanilla, and the oil until a thick and lumpy batter results.
in a smaller bowl whisk together flour, baking powder, baking soda and salt. Add to the batter bowl and mix until wet and dry ingredients are combined.
With a spatula pour and scrape into prepared loaf pan. Bake for 60-75 minutes, depending on how toasty you like your BB,
Let cool, flip out of pan, and glaze with butterscotch if you wish (recipe below).
Salted Butterscotch Glaze
1/2 cup brown sugar
2 tbsp. sugar
3 tbsp. heavy cream
1 tbsp. butter
1-2 tbsp. bourbon or whisky
generous pinch, or two, kosher salt
Method:
In a sturdy saucepan combine sugars, cream, and butter and melt over medium-low heat, stirring every so often approximated 2 minutes
Once melted raise heat to medium-high and cook until caramel is roiling and boiling for about 1 minute. Remove from heat mix in the booze and salt.
Recipe Notes:
I used buttermilk, but milk and/ or yogurt, sour cream would work just as well.
Avocado oil is rich-flavored but can be switched out for your baking fat of choice. I’ve used a melted butter-safflower oil combo which was also very rewarding.
The glaze is sticky, but when it dries it’s very pretty and rather neat; cleanup, however, is a different story.
