My job has afforded me some extra time in the home kitchen as of late. Coupled with my discovery of more frozen remains (of the food variety, not Hannibal Lecter variety) deep within my side by side freezer I have been venturing down the path of quick breads. In the last few weeks I've consumed whole loaves of Spicy Zucchini Bread on multiple occasions (damn Ms. Stewart and her test kitchen minions).
Late last night I ventured into my freezer with dirty thoughts of frozen cookie dough running through my mind knowing full well that I had baked off the final four (pretty sure that is a basketball reference about something that is interrupting my Big Bang viewing on TBS this week - Boyfriend take note I integrated sports and food). While basking in the glow of my Frigidaire freezer light I saw lounging about on the second shelf some frozen bananas that Boyfriend and I bought in a Supermarket Sweep-like shopping experience at Super Target a few weeks back. We've come to learn that Target reads our minds and sends us coupons catered to our future needs. Target knew we needed to make banana bread before we did.
So this morning I was up baking banana bread while the half naked woman who lives across the courtyard and refuses to close the blinds of her bathroom and bedroom directly across from my kitchen got ready for work. Good choice on the black blouse Semi-Nude Neighbor.
Coconut and Macadamia Nut Banana Bread
RECIPE FROM GOURMET TODAY 2009 EDITION
Makes two 8.5 x 4.5 inch loaves
Now I sprinkled a little brown sugar on top in honor of my best friend from high school that got caught eating brown sugar out of the bag with a spoon when she was a kid. I do that myself now when I need a me moment.
Finally, loosely wrap one loaf on the counter so you can easily grab a bite giving you the energy to get from the kitchen to any other room in the house. Tightly wrap the other loaf in plastic wrap and place back in the side by side so Boyfriend has something to eat next week.