So apparently there’s this not so new phenomenon in the English language where people use the word “because” followed by a noun rather than an independent clause (grammar and context can be found here). There’s a whole meme cult around “because racecar.” Which is funny to begin with, and beyond that, as a lover of both language and the absurd, I’m a fan of the general proposition. Even if I’m around two years late to the party.
For instance, if some one asks, “Why are you late to lunch?” you say, “Because banana bread,” smile adorably, and hold up a plate of warm bread, which wafts heart-melting deliciousness. Tardiness absolved.
I’m not sure this evolution (devolution?) of language has made it into French yet, but as we know, I’m a fan of inter-continental exchange. Thus the banana bread. A staple of American comfort food, which is readily embraced by every other culture I’ve tried it on. It’s been well-received in New Zealand and Ghana as well.
This version is spiked with honey and orange zest, plus a pinch of nutmeg. Because creativity. Also because leftover oranges, but it’s a welcome mix so no worries over the initial motivation. It’s moist and chewy and sweet and everything banana bread is supposed to be, plus a tiny bit exciting. Honey, citrus, oooh. Because we can (what can I say? Independent clauses are great too.)
Honeyed Orange Banana Bread
adapted from Cannella Vita
Makes one (not full-to-the-top-but-bakes-quicker-and-requires-less-bananas) loaf
1 ¼ cups (155 g) all purpose flour
1 teaspoon (7 grams) baking soda
½ teaspoon (3 grams) salt
pinch of nutmeg
¼ cup (50 grams) granulated sugar
3 tablespoons (65 grams) honey
2/3 cups (160 mL) mashed ripe banana (about two medium-sized bananas)
½ cup (120 mL) vegetable oil
zest of one orange
Preheat the oven to 350˚ F (180˚ C).
Oil a regular sized loaf pan.
In a medium bowl, sift together dry ingredients. In a large bowl, whisk together the remaining ingredients. Add the dry ingredients and mix just until combined. Pour into the prepared pan and baked 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Note: Honey causes baked goods to brown more quickly than usual. For this reason, be sure to bake your banana bread in the center of your oven. If the top is deep brown before the center is completely cooked, tent a piece of tin foil over the bread for the remaining cook time to prevent the top from burning.