Lark Bunting Banana Bread

Behold, our Lark Bunting Banana Bread.

This potential state-loaf-of-Colorado was inspired by a recipe from Home Baking by Jeffery Alford and Naomi Duguid, which is pretty much the Neuromancer of baking books—Alford and Duguid, incidentally, are every inch the Rodger’s and Hammerstein of globetrotting recipe-collectors. Our version of this sweet loaf is the Oklahoma! of things to spread butter onto.

Ingredients:

4 overripe bananas

2 c all-purpose flour

1/4 c flax seed meal

1 tsp baking soda

1 stick unsalted butter; melted and cooled to room temperature

1 c sugar

1/4 tsp apple cider vinegar

3 Tbsp Apia honey vodka*

2 Tbsp brown sugar

Procedure:

Preheat oven to 350-degrees and butter a 9×5 bread pan. Mash the bananas in a nice-sized bowl with a sturdy fork. Mix the dry goods in a nice but larger bowl. Beat butter and sugar in an bowl with a good personality and when it’s sorta creamy, add the vinegar and vodka. Add this to bananas and beat a little. Add this mixture to the dry-goods mixture and stir until you’ve got yourself a hot batter. Pour into the lil’ pan and smooth with a greasy spoon. Sprinkle with brown sugar and bake for 50 minutes or until flaxen brown.

Eat slices of our Bunting Bread in the nude, reclining awkwardly on a micro-suede love seat—neck propped at a kink-inducing angle and legs hanging off at the calve. Bonus points is you can get another nude person to butter slices and feed them to you. (This bread is boner-inducing, so be prepared to apologize.)

*Apia is a vodka distilled from honey wine by Artisan Spirits of Portland, Ore. It’s not widely available yet, so you can use quality light rum instead. Or you can drive to Portland and make out with Chuck Palahniuk (and remember, the bread is good for boners).