Banana Bread
One cannot live on banana bread alone but it sure would be nice to try. Last night I realized that we had 4 bananas that had actually made it through maturity without being consumed and were sitting in the bowl with skin that soft shade of brown that is perfect for banana bread-making. I grabbed the cookbook and set it on its spine so it would fall open to the Banana Nut Bread recipe. The page that holds the recipe (along with the recipe for Basic Muffins) is splotched with a sampling of ingredients and well used. One would think I wouldn't need the cookbook after so many years of banana bread creation.
3 ripe bananas, well mashed
2 eggs, well beaten
2 cups of flour
1 teaspoon salt
3/4 cup of sugar
1 teaspoon baking soda
Preheat oven to 350 degrees. Grease loaf pan. Mix all ingredients together starting with the bananas and put batter in loaf pan. Bake for 1 hour, slice while still hot and see how long it lasts. In our house, not long.
I made 2 loaves and watched them disappear quickly. The 16-year old ate one loaf while hanging out in the kitchen in the evening. The older girls took pieces of the second loaf to school and the younger kids are eating cubes of what's left for breakfast. Now all that's left is two loaf pans sitting next to the sink, a pile of crumbs on the cutting board, a pound less of butter in the fridge, and 5 happy kids.