It’s been a while since my last post, but I haven’t been idle; mead-making has been taking up most of my creative cycles. However, after hearing about the relative success of Operation Pantry Clearout, a friend recently unloaded the contents of her freezer on to me, which included a sizable sack of overripe bananas; naturally, that meant I had to find a way to incorporate the bananas into the cleanout.
Fortunately, banana bread is a bit of a no-brainer when it comes to that. My pantry reorganization had also managed to unearth a mostly full bag of rolled oats as well, so it was the Quaker Oats “Best Banana Bread” recipe to the rescue this time around. I’ve made it twice, mostly unaltered except for some mix-ins (e.g. dark chocolate chips and chopped walnuts, or dried cranberries and white chocolate), and I think it’s a good basic recipe to use what I have on hand.
I almost forgot to add that I have also been using this poudre forte blend from World Spice instead of cinnamon and nutmeg. This latter decision is entirely because I only have sticks of cinnamon available and I am far too lazy to grate/grind them into powder. That said, my laziness may have resulted in a happy accident, since I find that the grains of paradise and black pepper make for a very interesting, but subtle, complexity of flavour that I don’t mind having in the future.