A tamer version of Wild Banana Bread

 

Better late than never, I guess.  Our Kitchen of the Month for January was Elizabeth, of blog from OUR kitchen.  This was definitely a challenge in several ways!  Elizabeth asked us to bake a Wild Banana (Peel and All) Bread using sourdough starter and whole bananas, skin and all.  This presented a dilemma for me because I no longer eat bananas and I no longer keep sourdough starter.  I will, on occasion, bake with bananas, but missing two crucial ingredients was the problem.  Enter Babe Aparna, who created a yeasted version of this bread.  One of my obstacles was now removed, so I decided to go ahead and bake this banana bread.  

 

It was a straight-forward bake, and the loaves had a lovely moist crumb and a slight banana flavor from the filling.

If you're brave enough to try this bread, you can find the entire explanation and recipe on Elizabeth's blog.

 

The other Babes made some beautiful buns and loaves.

 

• Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly  
• My Diverse Kitchen – Aparna 
• Bread Experience – Cathy                                           
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

 

 

BWD/TWD: Iced Honey-Apple Scones with Spelt

 

Which one to post first?  I’ll start the year with the Iced Honey-Apple Scones with Spelt, yet another delicious treat that can be prepared ahead of time, then baked when needed.  Once again, my suffering quilt group was the target for these scones.  They were really yummy, especially with that bit of vanilla icing drizzle on top and the hint of orange in the dough.  I used the zest from a freshly picked tangerine from my backyard tree, a perk for living in the coastal California region.  Each of my friends took an extra one home, so I guess the scones passed the test!

More goodies can be found at the Tuesdays with Dorie website.