Maple Fig Shortbread Bars

Eat Well Edibles Recipe

There is a definite seasonal urgency to cooking, especially this time of year. One minute you’re on top of the game, the next Mother Nature snatches away your favorite ingredients without warning. Removing her wrench from my plans is where you will currently find me.

Originally conceived to capture the final harvest of fresh figs, our tree took an early holiday, and has since been put to bed. But I’m a sucker for fig cookies, and darned if this setback was going to impede my weekly baking therapy — dried, it is!

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Banana-Coconut Bread (GF)

Eat Well

The landscape and weather here transforms overnight. Beige and dry for months, cool, even cold, days keep knee-high boots, sweaters and scarves on heavy rotation. Then one morning you wake to view an entirely fresh canvas awash with color, summer-like temperatures and routine rain or thunderstorms. There’s no in-between time.

That’s just springtime in the south.

As an antidote to much warmer days and so much grey sogginess, I’ve been looking to brighter flavors and lighter ingredients. With the recent holiday and memories of family fresh in my mind, something comforting and home-y seemed appropriate. And so, a new recipe for banana bread flowed forth.

My affection for banana bread began early, enjoying thick slices of intensely moist and rich banana bread, still hot from the oven because we couldn’t wait to let it cool. Every family has their own recipe it seems, passed through the generations, and my mom’s is certainly up there with the best. It is created with love, and, as most are, lots of butter and lots of sugar.

I’ve made hers many times and, more recently, created this healthier, lighter and still very delicious version of my own.

Banana Coconut Bread_pan

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