Banana Bread Nostalgia

For comfort food, there's nothing better than banana bread. Why it's called bread when it's clearly cake, I don't know. Maybe because it's eaten unfrosted, like zucchini bread and pumpkin bread. But of this I'm sure: when fall is on the horizon, it's time to bake a batch.

Of course, Israel has it's culinary delights, like humus with zaatar (an herb mixture whose main component is hyssop) and olive oil. Anything with zaatar and olive oil. Warm pita. Halla with raisins. With Rosh Hashana almost upon us, most people here probably dream of honey cake. Not me, I find it usually too dry. And let me add that I cannot swallow much of the Eastern food so common here – coriander tastes like rot and cumin smells like sweaty socks.

Different people have different tastes, that's part of the diversity of humanity. I know this well. When I've shared banana bread with my coworkers it has met with mixed reviews. Some found it good enough, but others thought it inedible. I admit I was taken aback. It's a wonderful cake – bananas, butter, walnuts – what's not to like? It could be an American taste.

There is something about the fall that makes me long for home and the gorgeous leaves and fresh apple cider. So when the summer heat has passed and a stiff breeze whips through the house as it does today, I comfort myself with a little baking. The aroma fills the house and a mug of raspberry tea is ready and waiting. There, the oven just dinged!