he ate my heart and then he ate my brain

I took a break from watching back-to-back episodes of "Dexter," and pulled another recipe from the American Designer Cookbook. I chose Mary Ping's recipe for banana bread after reading the little blurb she contributed.

"Freshman year in college, I would bake banana bread as a break from all night paper writing sessions. It was a great way to use up the bananas, which were overripe and to fill the dorm kitchen with the best and most comforting aroma."

Though it's been a few years since I've been in school, banana bread seemed like the perfect answer to treating the gloom from the past few grey days. And like she said, it's also a great way to use up overripe bananas.

Ingredients:
1 1/2 cups flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups mashed bananas (2-3 bananas)
1/4 cup vegetable oil
1/4 cup water
3/4 cups granola
1 cup chopped walnuts (omitted from my own recipe)
plate with strawberries

Preheat oven to 350 degrees. Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Beat eggs in small bowl; stir in bananas, oil, and water. Add egg mixture to flour mixture; stir until just moistened. Stir in granola and walnuts. Pour into greased pan. Bake for 55-65 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.