Banana Bread

I like banana bread, a lot!

And it freezes well.

It's even tasty toasted.

I could eat banana bread made from scratch 7 days a week. Nothing like warm banana bread straight from the oven. The thought of it sends my sensory inputs into overdrive! Taste swirled with the aroma of the baking read, and you will see me staring into the oven, waiting. Knowing the bread should be done soon, I open the oven to check the bread, the timer is wrong (sweet), and the bread is really done baking. Done as in RIGHT NOW and I'm going to make a pig of myself in 5 minutes!!!

Just the sight of the browning bread takes me back to my childhood memories. It is fascinating to me how the brain triggers such emotions through sense of smell. Then add sight with taste and in this case it equals delicious! The reverse has also been known to be true, but we are not going to think or talk about that right now, but if you have ever had morning sickness you know what I am talking about. I couldn't touch asparagus for years.

I read an article a few years ago in Food Technology titled, "Harnessing the Emotional Power of Taste". The article explains how emotion and memories may be the new "IT" factors influencing the creation of new foods and mental well-being (Wright, 2006).

Think about it. It is SO true. Who doesn't start to drool over the smell of chocolate chip cookies, or an apple pie baking. Sometimes I cannot even wait for the cookies to bake. I eat the dough, or only half bake them and then eat them piping hot and gooey. Yes I know that is bad; very- very bad, but oh so good. What about Thanksgiving dinner, or a BBQ on a beautiful summer day. See, your limbic system is working with your senses and creating a mental picture unique to you.

Most of us start to drool at the thought of our favorite food cooking. Then your brain really kicks in and provides a movie clip. Walking you down memory lane, recounting that special time and place of food bliss. Just thinking about Thanksgiving dinner creates the taste, smell, sight and sometimes sound for me. I can at times hear the turkey sizzling, boiling gravy bubbles popping on the stove, and the sound of steam releasing from the pop-overs.

The connection between our limbic system in the brain, and our sensory inputs (taste, aroma, sight) are so strong that scientists are researching the connection between taste and senses. In the long run they hope to create foods that influence mental well-being. Two new developments regarding flavor and influences on the brain include aromachology and the trade marked Mood Mapping technique (Wright, 2006). Yes, I am citing as a CYA.

Food and my mental well-being are on track as far as I am concerned. The flaw is to stop eating before I am full so I don't feel sick. Every Thanksgiving I am forced to put on sweatpants with an elastic waste, sshhh don't tell.

Well with all that said, thank your limbic system and senses. Here's what to do with your left over bananas, two delicious answers to such a problem.

I don't know who gave me this first recipe, but it is tasty tasty!

Banana Bread (original recipe)
3 medium ripe, soft bananas mashed
1/2 stick butter softened (I use about one cup apple sauce, unsweetened with or w/out cinnamon)
1 c sugar (I usually reduce a bit)
2 eggs (I use 1 egg and 1 egg white)
1/2 tsp baking soda
dash of salt
2 c flour

Grease and flour bottom of 2 loaf pans. The loafs will be smaller, but bake better v. one loaf pan.
Mix the dry ingredients separately, then combine all ingredients and stir. Pour batter into prepared loaf pans, bake at 375 for 30 -40 minutes. I usually bake at 350F 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool on wire rack, ENJOY!

Banana -Wheat Quick Bread
Barbara Goldstein, California Bake-Off 24, 1973
The Pillsbury Bake-Off Cookbook
Original recipe

1 1/4 c all purpose or unbleached flour
1/2 c whole wheat flour (I use Hodgson Mill "Insta-Bake")
1 c sugar
1 tsp baking soda
1 tsp salt
1 1/2 c (3 medium) bananas mashed
1/4 cup margarine or butter softened (I use unsweetened applesauce about 1/2 cup)
2 T orange juice
1/4 tsp lemon juice, if desired
1 egg
1/4 to 1/2 cup raisins (or craisins)
(I like to toss in about a handful of walnuts or pecans)

Oven 350F. Grease and flour bottom only of 9x5 or 8x4 - inch loaf pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flours and remaining ingredients except raisins and nuts; beat 3 minutes at medium speed. Fold in raisins and nuts. Pour batter into greased and floured pan. Bake at 350F for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool on wire rack 1 (16-slice) loaf.

Enjoy!