There are a lot of foods that I never ate growing up that I suddenly started eating in college because of lack of time and general laziness – peanut butter and jelly sandwiches, ants on a log, and my personal favorite, peanut butter and banana sandwiches. I guess there is just something about peanut butter that attracts hungry, stressed youths like moths to a flame.
Remember way back in the day before kale exploded – not literally, of course (gather ’round, my dear children, and let me tell you the story of the Great Kale Explosion of 2014) – and people used to make smoothies with regular fruits like bananas and strawberries and blueberries? Talk about vintage, am I right? Smoothies that weren’t green! They used to be a thing!
I’ve been baking as hobby for the past 15 years and I’ve just now made my first bread pudding. It’s kind of embarrassing, because bread pudding is one of those failproof, go-to desserts that most bakers keep in their arsenal, like a basic chocolate cake or sugar cookie. But I’ve actually got a pretty decent reason (excuse) for why it’s taken me this long to tackle this particular dessert – the thing is, I really, really love bread. If you set a loaf of bread in front of me, you should probably first hack off a couple slices for yourself, because no matter how large the loaf is, I am pretty much guaranteed to devour all of it. By myself. In one sitting. It’s like my hypothalamus (I’m so glad my four years of psychology didn’t go to waste) stops working whenever I’m around bread and I’ll just keep eating it until it’s gone. It’s rather impressive, really. On my resume, under Special Skills, it says able to consume an unlimited amount of baked yeasted dough. Come at me, recruiters!
If I had to pick one baked good to make for the rest of my life, it would probably be banana muffins. More than anything else, banana muffins are an emotional food for me – I remember making them as a kid and being fascinated by the tiny, veiny threads from the bananas. That was (and still is) one of my favorite things about them, those thin threads that distinguish them from other muffins. Thanks for looking out for us, banana, and making sure we don’t accidentally pick up a boring plain muffin.
Sometimes, you want a cocktail for breakfast but not the ensuing shame that comes with consuming alcohol first thing in the morning – that’s when you whip up a batch of these muffins. I actually forgot to put rum in these – don’t make the same mistake I made.
To say that I am indecisive would be an incredible understatement. I typically go through four outfits in the morning before I decide on what I want to wear (it’s usually the one I picked out first) and shopping is an all-day marathon. I spend as much time in the baking aisle poring over different types of flour as I do the cookbook aisle of a bookstore. It gets exponentially worse when it comes to baking. If I had spent half as much time studying when I was in college as I did researching recipes and planning menus, I would have graduated in two years with a 4.0.
This morning, my indecision reared its ugly head over a bag of almost black, perfect for baking bananas. Which is how I ended up with mini muffins, donuts, and loaves for breakfast. Because why bake just one thing when you can bake three tiny things?
Comfort food at it’s finest: banana muffins.