Banana Bread Featuring Homemade Butter

There are few baked goods in the world that can take a fruit and make it taste even more like that fruit.  Banana bread is one such baked good.  Once you're done baking up a loaf, your entire apartment will scream of the deliciousness that is banana bread.  I envy those who walk into a kitchen with their clean nostrils and fill 'em with the love-stank of banana bread.  It's not something the baker can experience, and that experience alone is a gift of love and sacrifice.

Anyway, the problem I seem to encounter here in Korea is that bananas tend to go from yellow to brown and covered in fruit flies in just a few days.  The best way to use them up is to make banana bread.

Homemade Butter

Butter..... (to be read in Paula Dean accent).  Butter is the easiest thing to make (if you have a hand-mixer or blender).  If you don't have either of these things in your kitchen, you're probably one of those people who think margarine is something acceptable to put in one's mouth.  There are a million ways to make butter - blending, beating, mixing, churning, jumping up and down, strapping it to your ass while engaged in adult activities...the possibilities are endless.  You can also culture and sour the cream to get a better flavor or just whip it straight up.   This post is about making butter in Korea.  Only ONE cream works unless you have access to a sack of cow udder.  Denmark Fresh Cream.