3 Zesty Lemons

A Lighter Banana-Walnut Bread

Have you ever eaten a piece of pumpkin, banana, zucchini, or cranberry bread only to feel afterward as if you've eaten something as heavy as a slice of pound cake?

If you can relate, you'll love this recipe for a healthier version of the classic banana-nut bread. It's sweet, but not overly so. The recipe calls for less butter than usual. In its place, applesauce provides a light, almost spongy texture that won't leave you with that "rock in the pit of your stomach" feeling. The use of one part whole wheat flour to two parts regular, all-purpose flour adds a wholesome touch without the bland, dry quality sometimes found in breads made with exclusively whole wheat flour. Walnuts, one of the richest nut sources of omega-3 fatty acids, are the final healthy touch, as well as a crunchy compliment to the moist, sweet texture of this delicious bread.

Recipe Below...

Notes:

• This bread freezes well. Rather than tossing that bunch of very ripe bananas, make a loaf or two to keep in the freezer.

• It's important to ensure accurate measurement of dry ingredients such as flour, which may have become densely packed during storage. Too much flour can result in a dry bread. Try spooning, rather than scooping, the flour into your measuring cup.

• Reducing the sugar content of quick breads and cakes can result in a dry texture, so don't cut the sugar too much when you're trying to lighten up a recipe.

The Recipe:

4 very ripe bananas
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/3 cup sugar
1 egg
2 tablespoons butter, softened
2 tablespoons applesauce
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Grease 1 large, 2 medium-sized, or 3 mini loaf pans. In a large bowl, use a potato masher or fork to mash the bananas until smooth. Add the next 10 ingredients (flour through baking powder), and mix thoroughly. Using a wooden spoon or spatula, gently stir in the chopped walnuts. Pour batter into the loaf pan(s), and bake for 60 to 70 minutes, or 45 to 55 minutes if you are using mini loaf pans. Allow to cool.

Serves 10-12 people.

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Olive Oil and Fresh Rosemary Cake

Philadelphia is home to more bring-your-own-bottle restaurants per capita than any other city in the country. The recipe for this savory rosemary cake is from one my favorite BYOB spots, Mercato.

Packing a piney punch of fresh rosemary flavor, this moist cake achieves that complex sweet-savory balance of the herbed dessert. It would also be the perfect sweet accompaniment to a wintertime soup or stew, in much the same the way that an herbed cornbread compliments a steaming bowl of chili.

Recipe below...

Notes:

• It's important to ensure accurate measurement of dry ingredients such as flour, which may have become densely packed during storage. Too much flour can result in a dry cake. Use your measuring cup to dig into the container, fluffing to loosen the packed flour.
• Be careful not to overbake--this cake can become dry quickly if baked for just a few minutes too long.
• The chef at Mercato recommends serving Olive Oil and Fresh Rosemary Cake with bitter orange marmalade, or with fleur de sel gelato and braised figs.
• I would also suggest enjoying it with a drizzle of sweet balsamic syrup, or as an accompaniment to a hearty soup or stew, such as white bean.

The Recipe:

4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/5 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

Preheat oven to 325 degrees. In a bowl use the whip attachment of a mixer, and beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is foamy and pale in color. With the mixer running slowly drizzle in the olive oil. Using a spatula gently fold the rosemary into the batter. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed gradually add the dry ingredients to the egg mixture. Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray. Bake for 45 to 50 minutes, rotating halfway through for even coloring. When the cake is done it will be golden brown. Allow to cool.

Serves 8-10 people.

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