Banana Nut Bread

I live in a world where food and photographs are currency. I never imagined there’d be a period in my life where I’d be exchanging cookies for baguettes and challah for hot dogs. I didn’t know that I’d be trading photos for steaks. I have somehow transported myself back to America, circa 1850. I barter and I cook in beef tallow. I have considered seeing how far I can continue trading up. Could I go from two dozen cookies to a car? Maybe. That’s best left for a separate blog.

My mom and sister are avid bakers, but they don’t get high off their own supply. Their self-control disgusts me. My dad is a “healthy eater” who often requests my mom buy huge amounts of fruit and vegetables, then doesn’t really eat them. 

Leftover ripe bananas means banana bread. My mom makes it, wraps it up, then texts me that there’s banana bread for pick up. I get it, eat a piece out from the center so no one knows I did it, then deliver it to whatever restaurant I’m at that day.

I don’t know where this recipe originated—probably my grandma—but it changed over the years and has become my favorite banana bread ever. The outside gets dark and crusty, while the inside remains pillowy soft. The chopped up walnuts or pecans give it some crunch. The raisins provide little bursts of sweetness. I think I could eat an entire loaf in one sitting, if I was left unattended. I’ve heard some of the chefs say they like to toast it and spread butter on top, but that’s just gilding the lily.

YIELD: 1 LOAF | ACTIVE: 10 MINUTES | TOTAL: 1 HOUR AND 25 MINUTES

INGREDIENTS

3 large bananas, mashed
1 stick butter
1 c sugar
2 eggs
1-2 tsp cinnamon
1 tsp salt
1.5 c AP flour
1/2 t baking soda
1 c pecans (or walnuts)
1 c raisins
1 t vanilla extract

METHOD

Preheat oven to 350F.

Put the pecans on a lightly sprayed baking sheet and toast for 5-10 minutes, until aromatic. Let cool a bit, then HULK SMASH them.

Using an electric mixer, combine the butter and sugar, then add the eggs one at a time. Add the rest of the ingredients and mix until fully incorporated. Pour the batter into a greased loaf pan and bake for 75 minutes. Check doneness with a knife—nothing should stick. If it does, continue checking every 5 minutes.

Beet and Lemon Gooey Butter Cookies

Beet & Lemon Gooey Butter Cookies

I wasn't planning on baking anything. It's not something I do very often. The precise measurements, the mixing, the waiting, the shaping, the baking, the cooling, then, finally, the eating. I will smoke a brisket for 20 hours, but I have no patience for cookies most days. I don't understand it, but that's just how I am. It was a perfect storm, really. I was perusing local blog Dessert For Two when Sherrie, the mastermind behind With Food and Love asked me if I had any quintessentially St. Louis recipes that were also vegetarian. I started to brainstorm—what are the St. Louis dishes? Toasted ravioli. St. Louis-style pizza. The slinger. We love meat.

Then, as I hopped between Safari tabs, Dessert for Two inspired me. Gooey butter cake is vegetarian (remember that next time you see a fat vegetarian: all they're eating is baked goods and carrots)! I found my mom's recipe, then started thinking how can I make these even more "St. Louis"? I channeled my inner Sarah Osborn/Nate Hereford (the Niche crew) and decided that beets would be the key. They were just about the only thing in season when I made these. Plus, they're colorful and I love their flavor.

Don't be turned off by the use of beets, you baby. I'm not even sure how much I could taste them in the recipe—I mean, gooey butter cake isn't exactly known for its subtly. It's just baked sugar, basically. But with beets and lemon mixed in, it's healthier...right?

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Beet and Lemon Gooey Butter Cookies

YIELD: 18-24 | ACTIVE: 20 MIN | INACTIVE: 2 HOURS 12 MIN | TOTAL: 2 HOURS 32 MINUTES

INGREDIENTS

1 box yellow cake mix
8 oz cream cheese, room temp
1/2 c unsalted butter, room temp
1 egg, room temp
1 t vanilla extract
1/4 c powdered sugar
1 red beet
2 T lemon juice
zest from one lemon

METHOD

Beet-Lemon Puree

Preheat the oven to 450F. You can peel the beets and quarter them now, or wait until after they’re cooked. Your call. Wrap in foil and bake for 35-45, until tender enough to put a knife through. Remove beets and let cool. Blend the beets and lemon juice together, then strain into a bowl. Stir in the zest. Set aside.

Cookie Time

Combine the cream cheese and butter with an electric mixer until well mixed, then add vanilla, egg, and as much beet puree as you have (or as you’d like). I added just over two tablespoons. Mix well, then add the cake mix. Once combined, put cover the batter and leave in the fridge for at least 1 hour.

Preheat the oven to 350F.

Line a couple baking sheets with parchment paper. Shape the dough into ping pong sized balls, then roll in the powdered sugar and place on the tray. Bake for about 12 minutes—a few of my batches required more, a few less. Keep an eye on them. You want them to almost be underdone so they keep that airy, gooey texture.

Let cool, then consume.