Quick! Check out my featured recipe for sangria this week on Hometown Pasadena! And, FYI: I have space in my “Come to the Table Workshop” tomorrow evening for one more new friend I haven’t met yet…
And so we shall close this week (OK, yes, it’s only Thursday. Just go with it.) with my favorite recipe for banana bread.
I got this recipe from a friend I made years ago; Rose from MOM’S Club. Rose had a son older than my then babies and she moved with the self-assured stride of a mother who, even though her son might be screaming bloody murder while clinging to her skirt threatening to disrobe her, was going to get down that frozen food isle no matter what.
Calm. Cool. Rose. I admired her from the first time we met and even though we never became close this recipe is near and dear.
Like its previous owner, this banana bread recipe is straightforward, practical and comforting. I make it a lot, actually, and put it in my kids’ school lunches. Who doesn’t like banana bread for heaven’s sake?
I prefer mine with nuts but the kiddos do not, and since I don’t really need to be snarfing down large quantities of this yummy stuff, I make it the way they like it.
Rose’s banana bread
Ingredients: 2 cups flour, 1 tsp. baking soda, 1/4 tsp. salt, 1/2 cup butter, 3/4 cup brown sugar, 2 eggs, 2+ cups over ripe bananas (or whatever you have,) nuts optional
Directions: Mix it and pop it in the oven at 350 for about an hour. Serve it warm whenever possible…
Tips: I use only 1/2 cup brown sugar and it works fine. I also use whole wheat flour. Freezes very well to!