"Madeline" Banana Bread

 I'm looking at all my bakeware and thinking it's the new year and want to make some changes....  Not wanting to give anything up, I decided a little bit of something sweet will satisfy the craving and dampen the urge to binge if I deprive myself.  Little "sweets" would do the job....but even mini-loaves could be too tempting; I need better portion control.  Enter the madeline pan*!  These delightful little molds will make the perfect little taste of sweetness I tend to crave after dinner.

I decided on a banana bread because I had 6 baby bananas that had started to ripen, black spots and all.

A quick survey of the pantry and found all that I needed: flour, light brown sugar, white sugar, salt, baking soda, butter, cinnamon, eggs and vanilla extract.  I was feeling a little lazy and didn't want to use the mixer, so I did it by hand.  You'll need two big bowls, two soup bowls, whisk and spatula.

Here is my recipe:

Preheat oven 350 degrees 

Butter/grease madeline molds

Mix together in a bowl and set aside:

1 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

2-3 large ripe bananas (I used the six little ones I had), mashed in a shallow/soup bowl and set aside

In a large bowl:

2 eggs - beat/whisk

THEN ADD IN and vigorously whisk:

1/2 cup salted butter, melted and cooled

1/2 cup light brown sugar (packed!)

1/4 cup sugar

1 teaspoon vanilla extract

Now, add in the mashed bananas

Whisk, whisk, whisk

Finally, add in the dry ingredients and using a spatula, blend, blend, blend!

Drop a rounded (not overly heaping) Tablespoon of batter into each mold.

Bake mid-oven, 25-30 minutes.

When done, remove from mold and cool on wire rack.

When cooled, place the golden colored madelines into a freezer bag and freeze.

When I am ready to have a little sweet after dinner, I remove one from freezer and let it defrost a few minutes - for me, a perfect little dessert!

Filling the madeline molds
* I bought mine at Bed, Bath & Beyond

Tiny madeline banana breads ready for the freezer
I cut one in half and you can see the delicious dark "bread"

Delft and The Hague, the Netherlands EDIT VIDEO

After our last night aboard our Avalon River Cruise Ship, we departed for the nearby town of Delft.  We booked our hotel in the old town (http://www.museumhotels.nl/index.asp?taal=en) so walking to shops and restaurants would be a pleasant stroll over flower laden bridges and through charming winding lanes.  Delft is delightful!  Beautifully displayed storefront windows showcase baked goods, coffee and teas, housewares, pottery, cheese, ladies fashion and so much more.  The narrow canals, complete with quacking ducks and swans, even have a few tiny tour boats!  Some of the restaurants/cafes/pubs have outdoor dining on floating platforms!  We had the good fortune to catch a bright sunny afternoon perfect for a waterside lunch "al fresco".  That evening we had a spectacular dinner; afterwards we enjoyed a quiet stroll admiring the town illuminated by street lanterns and softly lit shop windows.
The next day we took a drive to The Hague...the name is synonymous with the International Court of Justice and the International Criminal Court.  It is also the seat of Government for The Netherlands (even though Amsterdam is the capital).  While the city has its charming points, with the King's offices located in The Hague at Noordeinde Palace, I still prefer the quaint town of Delft.
Delft, I will be back!!
Tot Straks   ("See you soon" in Dutch)