"Poetry is what we do to break bread with the dead." -Seamus Heaney

     It never really occurred to me that quick breads were not as popular outside of the United States until I lived in Italy. Not only did they not trust my zucchini bread to be sweet, but they doubted its carby title as well. To be fair, in the traditional sense, these "breads" much more resemble cake in their taste and structure, but are still referred to as bread on this side of the pond. The wonder of quick breads is in their simplicity; you don't have to frost them, you don't even have to glaze them, and recipes typically don't result in a surplus (I don't understand what a cake surplus would look like, but to each his own). As we are ushered into October, I decided to make one last sunny, summer treat.

Chocolate Chunk Banana Bread

They don't call em quick breads fir nothin. Start by mashing your bananas in a large bowl. Then add the sugar, oil, vanilla, chocolate chunks, and egg. Mix well. In a smaller bowl, combine the flour, salt, baking soda, and baking powder. Pour the dry mixture into the wet and mix just to combine. Pour the mixture into a greased loaf pan and bake for 50-55 minutes (check at 40 minutes as banana bread tends to overcook). Let the bread cool for a few minutes in the pan and then transfer to a wire rack. Since I'm a big fan of saturated fat, I eat mine warm with butter. Feel free to add nuts to this recipe, or anything else for that matter, as long as it doesn't contain too much liquid. 

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Recipe

(Adapted from Thrifty T's Treasures)

350 F 50-55 minutes

3 medium bananas, mashed

3/4 c sugar

1/4 c vegetable oil

1 egg

1/2 c unsweetened chocolate chunks

1 1/2 c flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tbsp vanilla

1/2 tsp salt

      “Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the tree house; summer was everything good to eat; it was a thousand colors in a parched landscape..." -Harper Lee

     I'm not sure why, but the end of summer, to me, conjures the smells and tastes of baked bananas. Whether it's in the form of bread (next week), roasted over a campfire, or bathed in caramel and spooned over ice cream, it acts as a nice little safety blanket that ushers you into fall without getting smacked around too much (I'm looking at you allergies... ). I hadn't made granola in a while and decided to bake in some bananas to make the ultimate banana bread granola. It did not disappoint and like most of the granola I make, is vegan.

Banana Bread Granola 

     Granola is such an easy treat to make and can keep for a few weeks covered, making it ideal for camping or other extended travel. To make this version, start by mashing your banana in a large bowl. Add the other wet ingredients to the bowl. Combine all of the dry ingredients in a medium bowl and add to the wet; stir to combine. Pour the granola on a lined sheet tray and bake for 30-40 minutes, stirring 2-3 times. It is important to stir the mixture to insure most of the moisture bakes out, yielding crunchy munchies. Once browned, let the granola cool on the sheet tray completely and store in an air-tight container. This granola goes exceptionally well with blueberry yogurt. 

*Note: I am allergic to walnuts and pecans, so I used almonds and sunflower seeds instead. Feel free to use these for a more "traditional" tasting banana bread flavor.  

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Recipe

(Adapted from Minimalist Baker)

350 F 30-40 min

3 c rolled oats

1 c chopped almonds

1/3 c sunflower seeds

3 tbsp sugar

1/2 tsp salt

1/2 tbsp cinnamon

1/4 c vegetable oil

1/3 c plus 1 tbsp maple syrup (or honey if not vegan)

1 tsp vanilla 

1 medium banana, mashed (1/2 c)

    “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.” 
―E.B. White, Charlotte’s Web

     I've said it once and I'll say it again: Although it is September, it is still hot, I am still sweating, and it is Summer yet! That is to say, although I know it is coming to an end, I don't subscribe to premature shifting of the seasons. Let's enjoy the last of the stone fruits, the melons, the corn, and most importantly, the tomatoes. Summer can't last forever, but this pie will be a great way to end the season.

Ricotta-Tomato Pie

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    Savory pies might seem odd for summer, but in truth the singular ingredients aren't so heavy. Except maybe the ricotta, if you're not used to eating grown-up portions. The ratio of cheese-to-tomato in this recipe is pretty high,but you can put less in if you're feelin guilty. Pro-Tip: Don't. 

     The first step in this recipe is to make the pie shell. I took a basic recipe from my pie bible and switched it up a little. I mixed the flour and salt together in a large bowl and added some onion powder. I then cut the cold butter in with my hands (after I dunked them in ice water for a minute, lol) and drizzled the water in until the dough just started to come together. Form the dough into a ball, wrap in plastic, and chill for at least an hour.

     Once the dough has chilled, roll it out and blind bake it for 15 minutes. During this time, measure out the ricotta and add salt and pepper to taste. Pick a variety of tomatoes and slice them fairly thin, about a 1/4 of an inch. Spread half of the ricotta on the bottom of the pie base. Add a layer of overlapping tomato slices, salt and pepper, and chopped thyme. Top with most of mozzarella. Repeat this step once, sprinkling the rest of the mozzarella on top.

     Bake for 1 1/4 to 1 1/2 hours and let cool before you dig in. This pie is nice warm, great room temperature, and surprisingly good cold. 

Recipe

350 F

Single Crust

1 1/2 c flour

1/2 tsp salt

1 tsp onion powder

1/2 c unsalted butter, cut into small pieces

1/4 c very cold water

Filling

2 c ricotta (full fat)

1 c shredded mozzarella

4-5 large tomatoes 

1 tbsp thyme

salt and pepper