Okay, okay, so you probably already have a favorite banana bread. I know I do. (See Veganomicon p. 228.) But you have room in your repertoire for one more. If you try this recipe, you will understand.
While traditional banana bread is dense and chewy, these muffins are fluffy, tender, and they melt in your mouth a little. Instead of the usual assertive banana bread spice blend, these have a light vanilla scent, a little tang, and a hint of zest. They are hovering dangerously on the border with a cupcake. Muffcake? Cupkin? Whatever, just give me another one!
In college I used to treat myself to these mouthwatering raspberry oatmeal muffins that the coffee shop in the library sold. I usually try to avoid such coffee shop treats, knowing that they’re full of sugar and fat, but these muffins were too good to pass up. After graduating from college and moving from Massachusetts to Chicago I didn’t have access to either the coffee shop or these muffins. Eventually I had to try my hand at creating a recipe to replace them.
I have a dear husband who claims he doesn’t like beets. Roasted beets? No way. Borscht? Forget about it. So now that I have a refrigerator full of beautiful beets–classic red beets, sunny yellow beets, candy-striped chiogga beets–I wonder what I got into with this (otherwise amazing) CSA.
That’s when the beet bean burgers come out (with some soy pepperjack and enough ketchup, those will pass muster). And the beet chocolate cake (because we have never met a chocolate cake we didn’t like). Burgers and cake will serve you well, but on the third week of beets, they won’t quite get you there.