You get a B

9 May

I don’t get B’s. I’m anal, dammit.
That’s anal with an A.
I get A’s.

In high school, the teacher of my A-earning, type-A calculus class gave us all “mid-semester grades” supposedly to tell us how we were doing. I think it was B+’s he gave us.

We all flipped the fuck out for the next 24 hours. Next day in class he told us he did that because we were all so neurotic and stressed and he hoped we would realize there are more important things in life.


It didn’t work. We just badgered him to assure us we were not in fact getting B+’s.

I will give you B’s you want. Four B’s in fact, because I am a generous soul.

I giving you Banana Bread and Beer Bread.

But this blog entry BETTER get an A.

I made the banana bread for a friend’s birthday. Lucky him.
Banana bread(slightly adapted from Cook’s Illustrated)
1 1/2 c. Flour
1/2 c. Wheat bran
10 Tbsp. Sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/4 c. Plain yogurt(I used Greek)
2 eggs beaten a little
3 Tbsp. melted butter, cooled
3 heaping Tbsp. applesauce
1 tsp. vanilla extract
2 1/2 oz. dark chocolate, grated(I used a Dove bar)
Put oven rack in lower-middle and preheat to 350. Line a 9×5 pan with nonstick foil and spray.
Mix flour, bran, baking soda and salt. Mix in chocolate.
In another bowl mix everything else. Fold mixtures together but don’t over-mix! Lest thy bread be squat and whatever the opposite of tender is. Blanking on the word I want.
Put it in yer pan and bake until the venerable kitchen toothpick comes out clean. Depending in your oven this may take more or less time.

Now loaf deux:


I made Beer Bread because my improv amigos left a ton of beer in my fridge. I hate beer. No one brought wine, alas. So bread seemed like a good way to get rid of at least one bottle…at least there were no PBR’s.

I didn’t love this, honestly because it was a bit too beer-y. I put butter on it and it grew on me. And if you do like beer, you’ll like this…
Beer Bread(from 75th Anniversary edition of The Joy of Cooking by Irma S Rombauer, Marion Rombauer Becker, and Ethan Becker)
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup old-fashioned oats
2 Tbsp. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups beer( I used Sam Adams Octoberfest-Joy specifies not using a stout), room temp(Joy says cold or room temp, just not flat)
Heat up yer oven. 400 degrees Fahrenheit.
Mix everything but the beer. If you like beer sneak a sip or two first. If you don’t, hold your nose and hope the nasty beery-ness cooks off. Sip wine instead.
Fold in beer until moistened but don’t overstir. Put in a greased 8×4 pan and bake until you can stick a toothpick in the center and it comes out clean, 30-ish minutes.

What’s your favorite quick bread?

4 Responses to “You get a B”

  1. Nadiya @ Milk and Honey May 9, 2012 at 3:37 pm #

    Does toast count for quick bread lol! I’ve tried making beer bread once when I was young. It gave me an excuse to have my parents buy me beer lol! I so took a sip while they were watching 😛

    • Ellen May 9, 2012 at 4:02 pm #

      Cool parents, dude. And sure, I’ll count that, toast is quick!

      Sent from my iPhone

  2. Sabrina Bolin (@MyMiBoSo) May 12, 2012 at 12:34 pm #

    I haven’t made bread since I was a kid either – we had one of those home breadmaking machines – but you just made not one but TWO breads look easy so I’ve got no excuses now to try one!

    • Ellen May 12, 2012 at 12:51 pm #

      Go for it! If it were yeast bread, it might get a bit tricky but these are “quick breads” and they really are just that:)

      Sent from my iPhone

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: