The New York Times lists her as one of the best-selling cookbook authors of all time. Health magazine called her one of "The Five Women Who Changed the Way We Eat." In 2007, she was inducted into the prestigious James Beard Cookbook Hall of Fame.
For more than 30 years—ever since the publication of The Moosewood Cookbook and The Enchanted Broccoli Forest—Mollie Katzen has been championing healthful eating and natural ingredients. Lately, she's been focusing on education. In 2003 she helped create Harvard University Dining Services' Food Literacy Project, which aims to help consumers make informed choices about food. Her newest cookbook, Get Cooking is aimed at beginning cooks; its 150 simple recipes include 10 delicious desserts anyone can make.
Baked goods are no exception to Mollie's real-ingredients philosophy. "I prefer to use natural cane sugar in my baked goods rather than compensate with larger amounts of an artificial sweetener," she says. "Natural ingredients such as butter and sugar offer wonderful taste and texture that cannot be replaced." And she adds: "The key to making healthful choices is to keep moderation in mind."
Mollie's Buttermilk Banana Bread is her take on the classic quick bread—a treat for breakfast or any time of day. "Banana bread was invented for overripe bananas," Mollie says. "If you have a few extra bananas that are turning soft, don't throw them out. In just a few minutes, you can transform them into banana bread batter." Add flour, buttermilk, butter, and brown sugar to create a hearty and delicious loaf to share. Mollie recommends topping the bread with a generous serving of fresh, in-season fruit.
For more information about Mollie, or to purchase any of her cookbooks, visit her website.