They say necessity is the mother of invention, and this recipe is proof of that statement’s veracity. I always have fruit, and I most definitely always have bananas. It’s one of those habits that I picked up from my mother. Actually, that last bit is more the result of my father’s insistence on making sure we all got our “daily dose of potassium,” but the point is that I always have fruit. One person can only eat so much fruit, however, and I constantly wind up with a couple of pieces that I cannot consume before they get too ripe to eat.
Having too much fruit, however, isn’t necessarily a bad thing. It gives me ample excuse to make fruit-filled pancakes, smoothies, and desserts. My favorite way to use up ripe fruit, however, is by making banana bread. I use my mother’s recipe and have wonderful memories of making loaves of banana bread with her when my dad bought way too many bananas.
When I realized that I had two very ripe bananas earlier this week, my instinct was to make some banana bread. Here’s the problem: my mom’s recipe calls for three bananas. Solution? Add an apple. I didn’t want to lose the banana flavor, however, so I decided to roast my bananas to intensify it. I also cooked the apple pieces for a few minutes so that they wouldn’t release too much water while baking and create a soggy loaf. Working off of my mother’s recipe, I noticed that the substitution of the apple for a banana made the batter a bit too thick. Solution? Add Greek yogurt. The result was an incredibly moist (Horrid word. I know. Apologies) treat that made for a pretty awesome breakfast solution this week.
Maybe it’s not such a bad thing to lack ingredients after all. Happy eating!