Sorry, but I had to delete that cool video from the Food Network’s new web channel Food2 featuring Spike Mendelsohn because every time I looked at my blog, it started playing automatically, and it was driving me a little crazy. But you can check out that episode of Kelsey and Spike and more here. On to more important topics now, like banana bread. I tried making this recipe from Sally Sampson’s The Bake Sale Cookbook before, but I goofed on the ingredients. I told Sally about the error, and she insisted I try making it again. The recipe title is Paige’s Astounding Banana Bread? Does it live up to that description?
I have to say yes. I’m known for skipping the nuts and adding chocolate chips to my banana bread to get the right sweetness and texture, but this recipe truly doesn’t need anything extra. It’s perfect the way it’s written. Just look at the texture! About Sally, she just wrote a book you might not expect from her called 100-Calorie Snack Cookbook. It’s a smart alternative to those over-priced, salty, and over-processed 100-calorie snack packs you see for sale everywhere in the supermarket these days. If you’re serious about eating right, those packs are not the answer, but Sally’s new book is really interesting. She’s got sweet and salty stuff, so don’t think it’s all veggies (she’s got those too). It’s really about portion control and making your own food. Just about anything you make yourself is going to be better for you than the junk from the supermarket. The book is just hitting bookstore shelves now. My tough question for Sally is, how much of this banana bread can I eat for 100 calories? Maybe I don’t want to know the answer?