Banana Attack!!

Tell me what you eat, and I will tell you who you are.—Brillat-Savarin

I was rummaging through the kitchen when I spied 4 bananas that had somehow eluded my notice when they were optimally yellow and now, they were just 4 sad brown bananas. I thought briefly of chucking them in the trash but the notion quickly discarded by the heavy sensation of guilt that settled upon my shoulders. I was after all, brought up in Asia where it is a SIN to waste food. "Think about all the starving people in Somalia," my mother used to say.

Imagine my horror when I finally met some Somalians in college who turned out to be the biggest food wasters that I had ever met (until I lived in America, that is. Marquette dorm students take the cake). Luckily, these days, she never has to push us to eat. In fact, she's mostly telling me to stop stuffing my face!

So, I decided to make banana bread. I found a bunch of recipes online but alas, a quick survey of my kitchen revealed .....no baking powder, no lemon juice, no walnuts, no mixer and worse....no loaf pan. Somehow, my pan mysteriously vanished.

Anyway, I did the best I could and adapted a recipe that I will share, because the final product turned out awesome. It's simple,quick and does not require a mixer....just needs some elbow grease :) Instead of a loaf pan, I used an 8x8 pyrex pan. I call it the puddingcake because of the resulting dense, creamy and moist texture. Try it out, it's pretty much foolproof.



Banana PuddingCake

Ingredients:
4 very ripe bananas
2 handfuls of California raisins, soaked in water or rum
2 heaping tbs of Greek yogurt
3/4 cup of sugar
1 1/2 cup of all purpose flour
1/2 teaspoon of salt
2 tsp of pure vanilla extract
4 oz (1 stick) softened butter
4 eggs

Method:

1. Preheat oven to 375 degrees F.
   
2. Mash bananas in a large mixing bowl.
3. Add sugar, butter, vanilla extract and salt. Mix well
4. Beat the eggs in a bowl and set aside.
5. Add half the egg mixture and half the flour, mix well and repeat with remaining ingredients. I used a whisk.
   
6. Stir in the yogurt and raisins and then pour the batter into a well greased and floured 8x8 inch pan.
   
7. Bake at 375 degrees F for approximately 1 hour or until toothpick comes out clean when inserted in the center of the puddingcake.
8. Allow to cool and then dig in.

Personally, I think it would be kick-ass if served a la mode with a drizzle of caramel sauce.

Damn, no ice cream!