| This recipe started from one of Jocelyn’s, but it’s been transformed many times since such an auspicious beginning. The procedure for rolling them out is a little unusual, but it works well as long as you’re attentive to detail. From start to finish, it’ll take about 2 1/2 hours to make a whole batch of this dough. I highly recommend making a full batch even if you aren’t planning to eat more than a little of it right away, since you can just parbake the remaining crusts, freeze them, then thaw them out to use later. |  |
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Banana bread is one of the other things I reinvented pretty early on–there are always a few bananas that no one wants to eat that you have to do something with! In addition, Sean really likes to eat it for breakfast :-). Unfortunately, though Sean liked some of the versions I produced from recipes found on the internet, I didn’t. My tongue was accustomed to something sweeter and lighter. This isn’t quite identical to the “add two cups of sugar” version from my childhood, but I find it a very good compromise, since the whole wheat flour and natural sugars are much better for me! It is still moist, bouncy and banana-y, and really, what more could you ask for?
No, this does not contain any actual butter! I believe the name comes from the fact that you can spread it on toast just like butter–buttering with apples, as it were :-). More accurately, it is somewhere between apple sauce and jam or marmalade; you use it like jam (up to and including in a PB&J, if you like the flavors that way!), but it’s made of very very cooked apples, like applesauce. As a matter of fact, I will mark where you can stop in this recipe and have wonderfully tasty homemade applesauce.
