Monday, October 18, 2010

Heavenly Cake Bakers: Many-Splendored Quick Bread

Holy Hyperbole, Batman.

That's a mouthful of a post title. What on earth was this heavenly, many-splendoured, phantasmagorical concoction? Well, the clue is in the second half of the name: it was a banana-squash-carrot loaf. A strange standout in a book full of complex and buttery cakes, this stubby little survivor clearly holds a warm place in Rose Levy Beranbaum's heart. Unprepossessing as it is, it even gets its own glamour shot in the book.
The original recipe called for grated carrots and zucchini, mashed banana, and walnuts. I used grated carrots (some splendiforously colored ones from the CSA), mashed bananas, and mashed winter squash. The walnuts were left out at Liana's request. Now that she lives with us, she gets a vote. The recipe also called for quite a bit of water, and because my morning teacup was sitting on the counter, I just poured in a measure of PG Tips instead (no discernable effect).
The finished project, made in mini-loaf pans, was soft, sweet, mildly greasy, and, to my taste, a little underseasoned. Not my favorite banana bread, but more than passable. I think the real key to this recipe is the addition of a variety of fruits and vegetables, opening up the imaginative possibilities for furture tailored-to-taste combinations. As a cook who often has a bit of this and a bit of that sitting around (see upcoming: juiced fibre muffins), it's a good reminder.


Marie said...

Based on my tasting of one bread with walnuts and one without, I think the nutless bread needs a little something else (cinnamon?), but the nutted one doesn't.

Vicki said...

Gorgeous carrots! Your bread is pretty, too.

Katya said...

I hear you, Marie. The walnuts would have added some edge. But I am a slave to that sister of mine.

Patricia @ ButterYum said...

Wow, get a look at those yummy carrots!!! Thanks for your honest opinion on the flavor of this bread. I'm still on the fence about whether or not to make it.