I recently had a birthday, and Mike promised me a homemade breakfast one morning to celebrate. Actually, this was a continuation of ongoing birthday celebrating. We'd already been to Bar la Grassa earlier in the week for some amazing pasta (the gnocci with cauliflower and orange is a must - but I must admit I didn't ask if it is vegetarian). And my sister treated me to delicious chowder at Duke's Chowder House during my visit to Seattle the weekend before (the North by Northwest seafood chowder was super good, and my sister loved the award-winning classic clam chowder). And prior to that, I had a lovely lunch with a friend in Stillwater.
I'm a firm believer that birthdays are made to be celebrated for at least a week or two.
So to continue the theme, Mike asked what I'd like for breakfast. The cold, snowy weather seemed to call for banana nut bread. He whipped up this delicious recipe for Extreme Banana Nut Bread from AllRecipes.Com - with the following modifications:
He halved the recipe, then reduced the sugar by half again, so he could add M&Ms left over from Halloween. They gave the bread a confetti appearance - fun for a birthday breakfast! Also, instead of all-purpose flower, he used Gold Medal's "Better For Bread" flower, which is finer in texture (and also makes great homemade pizza crust and noodles).
Top it with some Earth Balance or butter, and you have yourself a cozy, tasty breakfast with a festive feel.
A vegetarian and an omnivore, learning to cook in harmony one meal at a time.
“The only real stumbling block is fear of failure.
In cooking you've got to have a what-the-hell attitude.”
— Julia Child