Happy Tuesday, everyone! It’s 57 degrees outside here in Colorado, and the temperature in my wee little town home is even warmer than that. Still, I’m taking the opportunity to rock my fleece pajama pants because…well, I’m tired of waiting for colder weather. IT IS TIME, ALREADY! (Remind me I said this when I’m grumbling about the snow in March, okay? Or maybe don’t, if you value our friendship.)
Also, titling blog posts is hard work. Where are the servants to feed you grapes and bring you beverages when you really need them? Oh, they’re in Egypt a hundred million years ago? Okay then.
Cold weather used to rile me up. I mean, I was one step away from having a creepy stalker wall dedicated to tracking weather patterns and avoiding the winter mayhem. I wish I was joking. But as a stress baker, I’ve learned that there is a definite silver lining to the cooler air and that is not sweating my face off whilst baking up the latest Pinterest recipe.
Many friends who know that I like to bake ask me about how to get good results in our high altitude home. My response to them varies, but I’m going to let you in on my little secret: I have no earthly idea. As long as my creations taste okay, I don’t really care that much if they aren’t as fluffy as their non-high altitude counterparts. Hey, if a cake falls, that just leaves more room for frosting, right? Most of my recipes work okay and if they don’t, I generally don’t take the time to figure out how to fix them. As long as Pinterest is still a recipe mecca and there’s always something new to try, what do I care?
See how helpful I can be to my friends? (I’m a treat.)
I am glad to tell you, though, that this year I have nailed down my go-to banana bread recipe. It will pretty much change your life. This shining representation of all that is right in the baking world came about from two different pinned recipes.
Sometimes I am so impressed with myself.
The banana bread is really easy and made with ingredients that I usually have on hand (those black bananas in the freezers look gross, but they really bring the flava’ flave). The streusel that tops it came from a zucchini bread recipe that I found–the bread flopped and I had all this leftover streusel. And ding! An idea was born.
So, in sharing this recipe with you let’s mark the slate clean, okay? Okay.
Amy’s Banana Bread Recipe
Serves 1 loaf or 12 medium/large muffins