I don't want to get into breakfast overkill here, but I had to tell you guys about my secondary discovery. Eating banana bread with your grapefruit. This takes the grapefruit to a whole 'nother level. Totally abolishes the memories of Grandma's Serrated Spoon Grapefruit. Trust me.
Banana bread plus (
maple syrup drizzled) grapefruit is a great match. One is sweet, the other tart. One cool, one warm. One juicy, one crumby. They are nice on their own but together they are better.
To top it off, this banana bread recipe is ridiculous. I mean, a whole block of cream cheese? Obviously this will be decadent and wonderful. The recipe is from Bette Hagman's book, The Gluten-Free Gourmet Cooks Comfort Foods. Oh yeah. I forgot to mention that I can't eat gluten, didn't I? Well, I can't. Its not a big deal. There are so many great recipes and products out there now (so many more than when I first found out about all of my intolerances).
Anyway, even your gluten-happy friends will like this one. I swear it. I opted to make this in eight mini-loaves, but it also makes two regular sized loaves. Mini-loaves are great because you can eat a whole one because they are so... mini.
Slather it with butter. Its the right thing to do.
