The Fog of Baking

I think you know what I’m talking about – that fragrant, steamy cloud that seeps out of your oven only to wind its way through your house, perfuming every nook and cranny. Sigh. Of course, a baking fog isn’t guaranteed every time. It might not happen when you’re making something fun and pretty like cookies. There is one trusty loaf that will always produce a lovely scented fog – banana bread.

This past weekend we spent time on the mothership in London, ON. JD’s mothership, actually, so there was quite a bit of tea (and wine) drinking, crafting, and scrabble playing.  In an effort to consume at least the majority of our fruits and veggies, I was faced with the option of either making banana-something or letting the bananas spoil while we were away for 5 days. There is a third option, I’m sure you realize by now: sending the bananas to the freezer. I try not to do this as it always comes with a guilty feeling of I-promise-I-will-someday-bake-you-into-something-yummy-even-though-you’ll-turn-black-and-unappealing-and-I-actively-avoid-looking-at-you-when-I-open-the-freezer.

No, not the freezer!

So we left armed with Banana bread, some fruit from our basket and a jar of pickled carrots. It was a great weekend. I am very much looking forward to returning for the Art Exhibition of JD’s sister’s paintings  in January. She happens to be wildly talented but is very quiet about that. Her exhibition will be a series of those “slightly seedy neighbours” – corner stores. How cool is that?

Anyway, banana bread. This is more of a cake-like bread that encourages you to slather something on it. Be that butter, honey or peanut butter…I will leave it in your capable hands.

Brown Sugar Banana Bread Adapated from


  • 1/2 cup butter, softened
  • 1 cup + 2tbsp brown sugar, divided
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 or 4 very ripe bananas, mashed
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 tsp nutmeg
  • 1/2 cup chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, cream together the butter and 1 cup of brown sugar until light and fluffy. When you cream butter and sugar together, they will lighten a few shades. Stir in the eggs one at a time, beating well with each addition.

Just beat it..
Stir in vanilla and banana
I am a lazy banana masher

In a separate bowl, sift together flour, baking powder, nutmeg, and salt.

Blend the banana mixture into the flour mixture; stir just to combine.

Yum, yum batter
Fold in chocolate chips. Pour batter into prepared pan and sprinkle with brown sugar.
Extra brown sugar....not really necessary...or is it?

Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

and voila!

So there you have it, a lovely and sturdy loaf for slicing into and a house where every room smells like banana bread. At least for a little while.


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