If this site could have a single prologue it would go like this: It all started so innocently. Because isn’t it always that way? I wanted something simple but I ran out of steam. A quest for a lasagna I could love became a Mount Everest of a Lasagna Bolognese; a hankering for a great game-day snack became a mash-up of Welsh rarebit and pull-apart rye bread; and a hunt for a quiche that could serve a crowd became a 4 1/2 year feud until I triumphed over those 137 square inches of buttery flaky crust. Okay I’m being a little dramatic. I’m probably scaring away people who just wanted to cook something simple (I promise the next recipe will be so simple you’ll be like me crying and wondering where it’s been every hurried weeknight of your life so far.)
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Munchies | 2018-06-26 17:29:40 |  404,002 Views |
How to Make the Best Banana Bread with Smitten Kitchen
In this case I started daydreaming about where a simple crepe would intersect with banana bread and from there I couldn’t stop. Well I had to stop for a week because the first few pages of my book came back (guys? It looks so good I can’t wait to show you) and when they dragged it out of my apartment (I wasn’t finished yet) I discovered that my cooking mojo had left with it. If you want a delicious recipe for banana flatbread (what I affectionately called the first flop) I’ve got you covered. Back then I was so low on groceries that I only had the exact number of eggs I needed for the recipe and like something out of a bad comedy sketch I managed to crack the egg on the outside of the mixing bowl causing all my hopes of getting this recipe to you in a reasonable amount of time to drip over the side and onto the counter. (If this ever happens promise me you won’t leave the kitchen in disgust if only because you’ll be grumpy when you clean up the egg an hour later.) Then my son demanded the last speckled banana the one I’d saved to make the pancakes again (how brave!). It took a few days for the next batch to ripen enough to use.
I am at the moment at least the queen of excuses.
When I finally conquered the banana crepe I was so relieved that I had gotten carried away. Know this: you can make banana crepes for breakfast in no time. You can dust them with powdered sugar or top them with a little yogurt mixed with a spoonful of maple syrup and a drop of vanilla extract and everyone will love them. You can take it a step further and maybe even transform them into banana pancakes filled with lightly sweetened farmer’s cheese and browned in a pan. Or you can be completely unrepentant and do what I did and whip up a lightly sweetened filling of cream cheese Greek yogurt and a little sugar spread it thinly between each crepe as you pile them high and you’re good to go. You can dust this with powdered sugar and serve it in wedges and be a total breakfast winner. You could also simmer a little salted butterscotch sauce with toasted walnuts and serve it with this previously innocent piece of crepe cake either poured over the top or served with the meal. It would be almost insanely decadent (even more insane if I hadn’t tried so hard to contain the sweetness of the stack of crepes inside) but I see no reason to let that stop you.
