I’ve always been the type that can somehow manage to whip together a few key ingredients that are simply lying around the house and turn them into something yummy. I think this trait comes from my Italian heritage because if you know anything at all about us, you know that you can simply pop in on us at any time of day, and we will feed you. Quite simply, Italians have a knack for taking what’s in the fridge and turning it into a meal. Unexpected guests? No problem. An Italian will simply rummage through the cabinets and in just a few minutes, Walla! You have the most delicious snack. From cutting up some fresh mozzarella, drizzling it with some good balsamic and a touch of olive oil and serving it up with a simple tomato salad and some bread, a delicious, improvised meal is a sure thing.
The other morning, I woke up to find some overripe bananas on the countertop. Rather than let them go bad, I thought of what I could do with them. Immediately, I decided to put them to good use in the form of a homemade banana bread. I decided on a light version without butter or oil, substituting some Greek yogurt instead and along with some flour, brown sugar, eggs, and walnuts, the results were quite delicious.