I am going bananas!
B&B we always have plenty of bananas. Bananas are perfect breakfast food. I have one every morning with my cereal; it's also a good recovery food after a run. Bananas are an excellent source of vitamin B6, potassium and vitamin C. Banana's also contain tryptophan, Tryptophan is a natural mood enhancer, which can help reduce feelings associated with Seasonal Affected Disorder (SAD).
The question is what to do with ripe bananas? Solution: Banana Bread! So every other day, we make Banana bread at Ogunquit Beach Inn. My recipe is different than Mike's. Innkeeper Mike won't share his recipe. However, I will share MY recipe.
The key to making good banana bread is to use ripe bananas. When bananas ripen more sugar is released, and this changes the chemical composition of the starchy fruit. Green bananas are actually tart and not good for you.
Banana bread is the perfect breakfast food, or snack. It also goes well with coffee!
Greg's Ogunquit Beach Inn Best Banana Bread Recipe
Five or six mashed ripened bananas ( mash with fork)
3/4 cup of sugar
1 1/2 cups of flour
1 teaspoon of baking Soda
1 teaspoon of sea salt
1 teaspoon of vanilla
1/2 teaspoon of cinnamon melted
1 large egg
1/4 cup of melted butter ( half of a stick or 4 tablespoons).
1/2 cup of chocolate chip morsels (not optional)
1/4 cup of Ocean Spray "Craisins" (dried cranberries). Optional
Cream butter and sugar, add bananas, eggs and vanilla.
Combine flour, baking soda, sea salt, cinnamon into batter. Add chocolate chips and craisins. Bake in greased loaf pan for 60 minutes at 350 degrees.
Let cool on bakers rack. Cut and serve. Delicious. Wrap in aluminium foil.
One of my favorite all time snacks is the Filipino Merienda snack maruya. This tasty banana fritter is dipped in batter...mmm
Innkeeper, Greg enjoys Maruya in Cubao, Quezon City, Philippines.....