Banana bread to go
In the insanity that is today, firmly not allowing myself to think past my lesson until my lesson was past, I found yesterday that both of us had bought bananas somehow and neither of us had eaten many. This meant that there were bananas now past their prime and a soon-to-be-absent cook. Sooo.... banana bread was added to the tasks of the day. One loaf will be given to the lovely, kind friend who is taking us to the airport, and one loaf will be cut in a few minutes with the remainder traveling with us and being offered to those who live where we are going.
All the packing is done, the laundry is done, plans have been set, scrambled, canceled (Tabernacle Choir tickets are inadvertently for the wrong weekend so they will have to be used for someone else) and a couple of last quick errands for the morning are easily in reach. Post office, Brown & Haley outlet for the sons-in-law. I am so glad we are not dealing with an o'dark o'clock departure! Mid-day is so much easier.
Here is my recipe for banana bread, we think it's yummy, and it merges two different recipes that were given to me in two different sources.
Banana Bread
1 1/2 cups mashed ripe bananas (about 4, I never measure it, 5 is fine unless they're really big)
1/2 cup oil (or melted butter for half of it)
1 1/2 cups sugar
2 eggs
3 fluid oz. sour milk or buttermilk
3/4 tsp. vanilla
3 3/4 or 4 cups flour, depending on how thick it is, which depends on banana volume
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp salt
2/3 cups quick oats
Mash the bananas and mix the wet ingredients and sugar.
Stir together the dry ingredients and blend in gently with banana mixture. When fully mixed, pour into 2 loaf pans, 8 1/2 x 4 1/2 which have been greased and floured. Bake at 350o for one hour. Test for doneness with toothpick in center.
(That's what the baking instructions say--my convection microwave takes 40 minutes at 325o, so all I can recommend is that you adjust a little bit if you need to.)
Turn out of pans immediately and let cool on a wire rack.
(I think it's ready to go try. Bye now!)
All the packing is done, the laundry is done, plans have been set, scrambled, canceled (Tabernacle Choir tickets are inadvertently for the wrong weekend so they will have to be used for someone else) and a couple of last quick errands for the morning are easily in reach. Post office, Brown & Haley outlet for the sons-in-law. I am so glad we are not dealing with an o'dark o'clock departure! Mid-day is so much easier.
Here is my recipe for banana bread, we think it's yummy, and it merges two different recipes that were given to me in two different sources.
Banana Bread
1 1/2 cups mashed ripe bananas (about 4, I never measure it, 5 is fine unless they're really big)
1/2 cup oil (or melted butter for half of it)
1 1/2 cups sugar
2 eggs
3 fluid oz. sour milk or buttermilk
3/4 tsp. vanilla
3 3/4 or 4 cups flour, depending on how thick it is, which depends on banana volume
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp salt
2/3 cups quick oats
Mash the bananas and mix the wet ingredients and sugar.
Stir together the dry ingredients and blend in gently with banana mixture. When fully mixed, pour into 2 loaf pans, 8 1/2 x 4 1/2 which have been greased and floured. Bake at 350o for one hour. Test for doneness with toothpick in center.
(That's what the baking instructions say--my convection microwave takes 40 minutes at 325o, so all I can recommend is that you adjust a little bit if you need to.)
Turn out of pans immediately and let cool on a wire rack.
(I think it's ready to go try. Bye now!)
Ooooh! I can smell the banana bread from here!
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