After eating at Peter Luger's last night, i woke up this morning thinking i should eat a light breakfast. . . banana bread wouldn't normally fit within that definition, but the bread was fluffy and light with a wonderfully flavored moist crust. . . and just a perfect ratio of nuts to banana.
Famous for their sticky buns, this recipe is from flour bakery in boston. . .
having seen a footnetwork tv show where bobby flay challenged flour to a sticky bun throwdown, i was eager to visit. . . so last year my sister and i visited my friend pam who lives outside of boston. i forced us to walk miles to the bakery for a sticky bun. . . unfortunately, as would be my luck, they were sold out-we did however, have a great lunch and i bought this very cute mug:
Moving back to the banana bread- here are some pics of our lovely breakfast:
tip: i had put some ripe bananas in the freezer a few days ago to save them for when i had time to bake- last night i took them out of the freezer so they would defrost by the morning. i was nervous at first at the mushy banana situation this caused but in the end it just eliminated any need to mash the bananas.
tip 2: i used reduced fat sour cream and i doubt you could tell the difference.
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