Bananas are an odd thing around here. They are missed when I don't have them. They go bad, when I do get them. ::grin:: I had a batch of ripe bananas - seemed a great time to make banana bread. I'd not made this while living in the RV. I could have - but I didn't buy produce in big enough quantities to have ripe bananas when living in the RV. I remember when ripe bananas would be sold for .10 a pound and I refuse to pay full price for ripe bananas. It has been at least 3 years since I made banana bread. I wasn't sure who would like it.
Susan was a backyard ally neighbor in Hardin. She had a teenager and three little girls the ages of our pre-schoolers. We lived in Hardin for 6 years - the longest I have ever lived in one place. Susan was a great friend and mentor all of those years. She's the mom who got us started going to toddler story hour at the library. I'd never thought of attempting story hour with 4 young ones. In those days the kids could play back and forth in our back yards without a lot of concern about abduction. At our first assignment, the contact priest was her husband's uncle. We kept in touch for about 10 years after we moved. Sadly, I've lost track of where she is.....but I remembered her banana bread! She brought over a loaf soon after we purchased our first little house. Our mortgage was $250 a month. When I first made it it seemed like such an odd, edgy, crunchy type recipe. I had to go buy WHOLE wheat and yogurt. ::snort:: Now, I have everything on hand; though I subbed Rapadura for the Brown Sugar. Several enjoyed the bread. In addition, I enjoyed the memories.
1/2 C butter (1 stick)
3/4 C brown sugar
1 C whole wheat flour
1/2 C unbleached white flour (soft white or just use all whole wheat)
1 t baking soda
3/4 t salt
1 1/4 C ripe, mashed bananas (2-3)
1/4 C yogurt or buttermilk
Preheat oven to 350*.
Cream butter and sugar.
Sift flour, baking soda and salt (I just mixed).
Combine bananas and milk. Stir to mix.
Add dry ingredients alternately with banana mixture to butter mixture.
Stir to combine.
Turn into greased 9x5 loaf pan.
Bake 50 - 60 minutes.
Cool in pan 10 min. Remove from pan and cool on rack.
Makes 1 loaf.
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