This past Friday night was Date Night, which meant Prometheus tickets and chicken fingers.
Because everything that I know about alien life forms strongly suggests that they pair well with fried poultry.
Especially when accompanied by fermented beverages boasting yeasty bouquets suggestive of a fine cerveza.
This past Saturday was Errand Day, which meant supermarket trips and tin foil hat manufacturing.
Because everything I know about the impending alien invasion strongly suggests that tin foil hats will keep A. and I safe.
Especially when we are also fortifying with more chicken fingers.
This coming Monday will be Start Your Week With A Smile Day.
Because everything I know about having a fantastic week strongly suggests that smiling is involved.
Especially when there’s also Banana Lime Bread & Ice Cream in the picture.
I made this bread because I’m thankfully coming out of a series of bad weeks. Lucky for me things are turning around. Lucky for A. who, I suspect, was growing weary of sitting through Say Yes To The Dress marathons. Lucky for B., who, I suspect, could not understand why I was so crabby during our morning, afternoon, and evening trips to the park. Lucky for those 4 tubs of Ben & Jerry’s ice cream in the freezer that will live to see another day.
I have this idea that the best way to work your way out of a funk is to make some changes. Try new things. Flip the script on the usual.
Banana bread is so comforting – I knew it would seal the deal on my recovery. But I do think of it as more of a winter bread. Baked with winter nuts and warm winter spices. Don’t you agree?
So I switched things around just a little. Added some fresh lime and just a pinch of bright ground ginger. Imparted moisture with creamy Greek yogurt. Because there’s nothing grosser than dry banana bread. Plus, I hear the Greek economy could use a little help these days.
And it worked! Lucky for you, because here’s your piece.
While you eat your piece, I’ll tell you about all of the other exciting things that I have planned for you – they’re right around the corner! Just to say ‘thanks’ for hanging in there with me while I turn the corner.
Speaking of which, have you taken a moment to enter for your chance to win a copy of The Cookie Dough Lover’s Cookbook? If not, you can enter to win here.
Banana Lime Bread With Banana Lime Ice Cream
For the bread:
1/2 c. canola oil
1/2 c. white sugar, granulated
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ginger, dried, ground
2 large eggs
1/2 c. Greek yogurt
1 c. bananas, half-mashed (I used 3 small bananas to yield 1 cup. What I mean by half-mashed is that the bananas should be mashed to a consistency that isn’t completely smooth and still retains some of the larger pieces of banana in it. See below for further instructions on preparing the bananas.)
1/2 c. lime juice, freshly squeezed
2 tbsp. lime zest
For the ice cream:
Chef’s Note: This recipe is a no-churn one so it does not require an ice cream machine.
1 1/3 c. half and half
1/4 c. lime juice, freshly squeezed
2 tbsp. confectioners’ sugar
To prepare the ice cream, place all of the ingredients in the bowl of a food processor fitted with a steel blade and blend until smooth with some larger pieces of banana still visible. (You can really keep this ice cream as chunky or smooth as you want to, just be sure all of the ingredients are blended. Transfer the mixture to an airtight, freezer-safe container (I opted for a wide, flat 8 cup container) and freeze overnight.
To prepare the bread, preheat the oven to 350°. Grease a 9″ x 5″ loaf pan and set aside.
Slice the bananas horizontally into disks and mash lightly with a fork. Immediately transfer to a small bowl and mix with the lime juice. Set aside.
In a small bowl, whisk the flour, baking powder, baking soda, salt and ginger together. Set aside.
Cream the sugar and oil in a large bowl. Beat in the eggs one at a time, then the yogurt. Gradually beat in the dry ingredients, scraping down the sides of the bowl as necessary. Finish by folding in the banana mixture and the zest. Pour the batter into the prepared pan and bake for approximately 60 minutes. The finished loaf will be puffed and golden at the top, dark brown at the edges, and pulling away slightly from the sides of the pan. Note that this bread is incredibly moist and dense so the toothpick test will likely fail you. Simply bake to the full 60 minutes and be sure that the top of your bread is puffed and set and you’ll be fine. Remove the baked loaf and set aside to cool for at least 10 minutes before unmolding.
Meanwhile, remove your ice cream and allow it to defrost slightly, just to make it more scoopable.
Once your bread has cooled, unmold, scoop your ice cream and serve together immediately.
YIELD: 1- 9″ x 5″ loaf of bread and approximately 2 1/2 – 3 cups of ice cream