Like unicorns and self-cleaning roasting pans, “banana bread class for adults” was something I wasn’t sure existed. But you can sign up for Saturday’s inaugural session at the Mayflower Hotel and exit 90 minutes later with a warm loaf in hand, and the lingering sweetness of a paired wine in your gut.
What I learned from attending a preview with a half dozen or so other women is that not everyone knows how to make the stuff. None of them were within hair-dyeing distance of middle age, but still . . . I had to wonder about what had become of the overripe bananas in their lives.
The Mayflower is sharing the 53-year-old recipe for its signature banana bread, which it dispenses at the rate of 10,000 dainty loaves per year. It’s a fairly classic one, made with a combination of bread and cake flours, sour cream, butter and a little elbow grease.
Deets: The class is $35 in the District Ballroom at the Mayflower Hotel (1127 Connecticut Ave. NW), runs 2 to 4 p.m. and includes a Mayflower apron and Dolce Vineyards tasting; to reserve a spot, call 202-347-2233 or email email@example.com.
The spectrum of banana bread variations is almost as vast as that of chocolate chip cookies, I reckon; you can find a nice assortment in our Recipe Finder. Just in case you’ve got a favorite already, we’ve provided links below to non-quick bread ways to dispense with bananas. But first . . . .
Readers favored comfort food and old favorites in the most-viewed dishes online in our Recipe Finder:
1. Dorie Greenspan’s Warm Fusilli French Riviera Style. Easy, colorful and crowd-pleasing, with the flavors of a Nicoise salad.
2. Porcini-Crusted Pork Tenderloin. Ellie Krieger pairs earthy flavor with the quick-cooking protein, and keeps it healthful.
3. Slow-Cooker Garlicky Shrimp. An eye-opener for anyone who’s ever overcooked this shellfish.
4. Baked Pasta With Roasted Cauliflower and White Beans. Extra helpings of heartiness, from #WeeknightVegetarian.
5. Irish Whiskey Cake. Two cups of alcohol go into this classic.
And now, go bananas: