Saturday, January 16, 2010

Dessert in the Baking

Recently, the "Banana Bake" has made a kitchen comeback.

I first encountered the Banana Bake one year ago via work. The Banana Bake, a combo of healthy fruits and desserty flavors, consistently achieved high marks and accolades from students in cooking class. Students also expressed their awe at how simple it was to transform this starchy fruit into a warm delicious dessert.

When the Banana Bake moved out of the classroom and into my kitchen one year ago, the recipe morphed and changed by the dictates of available pantry ingredients, and emerged as Banana Bake II. This time bananas joined preserved blueberries (canned the previous summer), canned crushed pineapple (fruit staple in the winter), and frozen mangos (the remaining slices that overstayed their welcome in the freezer). The Banana Bake kept finding new ways to be delicious.

Then, last spring, the elusive Banana Bake disappeared. As fresh strawberries began to grow on vines, there was no need for it. . . until now.

The Banana Bake re-emerged a few weeks ago. While planning a simple yet genuinely homemade lunch for colleagues. The meal, lentil chili and homemade bread, desperately needed a sweet ending. "What to dessert on?", I asked myself merely hours before the arrival of my guests. A quick stop at the store, 12 minutes of assembly, a small shove into the oven, and there it was: Banana Bake III. Eaten warm and topped with a plain yogurt agave mixture, all agreed BB III was delish.

And finally, we have arrived to yesterday, when I put the fate of Banana Bake III into the hands of my husband. Following instructions over the phone, my husband did a splendid job of replicating the recipe. It was different than my own recent bake, and may in fact be the inspiration for Banana Bake IV.

Hoping the Banana Bake finds its way into your kitchen this winter.
Be Well.