I may be fickle but I know what I like...

I am my mother’s daughter in a lot of ways… not all good ways but that is another story for another day. But, one way I am not is buying in mass quantities and storing in the deep freeze. I can’t decide on Sunday what I will want to eat Wednesday. I’m the girl who bought two wedding dresses and two couches. Fickle. I know. I like to go to the store and see what looks good. What’s fresh and then create meals from there.

I use my freezer for 3 things: ice, ice cream and to store banana’s for banana bread. I have to admit, I have a problem. If you are brave enough to open the freezer door you better duck for cover before frozen banana grenades hit the floor. It’s sad really but I can’t help myself.

There is a comfort in banana bread you just can’t find anywhere else.

I have a ton of banana bread recipes but this is a family favourite. adapted slightly from Molly Wizenberg.

for the bread

1 ½ cups all purpose flour
1 cup sugar
1 tsp cinnamon
1tsp baking soda
4 medium ripe mashed bananas
2 large eggs
1/2 cup vegetable oil
1/3 cup honey

1/4 cup water

streusel topping

1 tbsp sugar
1/4 cup brown sugar
1 tsp cinnamon
1 tsp butter

Preheat the oven to 350° F. Spray a loaf pan with non stick cooking spray. Whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and mix well. Using a spatula scrape the batter into the pan.

In a small bowl, mix together the topping ingredients. sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour.

Makes 1 loaf.