Joan Hamburg has been part of the WOR, 710 AM, family in New York since the early 1970s. She grew up on Long Island and attended Barnard College before beginning her advertising career. Hamburg started her radio broadcasting with small consumer segments on the "Rambling with Gambling" morning show. It wasn't long before Hamburg got her very own show. Joan can be heard on WOR weekdays noon to 2pm with topics including the day's news, food, restaurant features, and celebrity interviews. Her two hour show is also a nationally syndicated weekend show. In November of 2012, Joan was inducted into the NYSE Broadcast Hall of Fame.
Senior Executive Producer of The Joan Hamburg Show:
Natalie Batos Vacca has been with WOR radio since 1997. For nine years, she was the Producer of WOR’s Morning Show. In March 2006, Natalie was promoted to Senior Producer at WOR and Producer of The Joan Hamburg Show. She has received several prestigious awards for her work including the New York Press Club Byline Award for Best Spot News coverage for the Swiss Air Flight 111 crash, best Station Event for their live St. Patrick’s Day show from the New York State Broadcasters Association and was part of the WOR News award for "Best Spot News Coverage" of the events of September 11 from the New York State Broadcaster's Association. Prior to WOR, she was the producer for several nationally-syndicated programs, including the legendary Barry Farber and Alan Colmes. Natalie grew up in Staten Island, New York, and graduated from Seton Hall University, where she majored in Broadcast Communications. She currently lives in New Jersey with her husband Chris and their two children.
2 large, really ripe bananas
½ cup superfine sugar
1 cup mayonnaise
2 cups self-rising flour
Preheat the oven to 350ºF. Line an 8-inch loaf pan with parchment paper. In a medium bowl, mash the bananas. Stir in the sugar. Add the mayonnaise, flour and a pinch of sea salt and light mix until just combined. Pour the batter into the pan. Bake until a skewer inserted into the center comes out clean, 50 minutes. Let cool in the pan for 10 minutes, then turn onto a rack. Enjoy it warm straight from the oven or lightly toasted.
Optional: Add 2 tablespoons maple syrup when mixing the bananas and sugar.
Tip: You can toast the bread -- it’s yummy served with a little butter or crème fraîche and berries
Copyright © 2012 by Meymott Enterprises Pty Ltd. from 4 Ingredients One Pot, One Bowl published by Atria Books, a division of Simon & Schuster, Inc