I think it’s the part of summer where we’ve given up. Either that or become tougher.
(I only used three of those freckled dudes for this!)
For example, Monday I made corn bread pizzas for dinner and didn’t even feel like I had to eat it picnic-style in the air conditioned bedroom.
And last night after dinner, Jake and I went outside with Elliot and it was raining. We just sat down on the wet chairs with no regard for our outfits and chatted in the rain for a bit. Rain is no big deal, I guess.
Then after dinner, I mixed up this banana bread and baked it for an hour. One whole hour while feeling like a sweaty betty, but not even caring! So make this banana bread and don’t even bother letting the weather try to stop you!*
And did you know that today is in fact my mom’s birthday!? She’s the reason this banana bread is here for us all! She’s the reason that I make jam. She’s the reason I love coffee cake. Happy Birthday Mom!
*I totally understand if you let the weather stop you. Who am I kidding?! I can’t even drink hot coffee in these temperatures.
Mom’s Banana Bread
Recipe from my childhood
- 2-3 bananas (about 1 cup’s worth)
- 2 1/2 cups flour
- 3 1/2 t baking powder
- 1 t salt
- 3/4 cup milk
- 1 egg
- 3 T canola oil
- 1 cup sugar
- 1 cup of chopped walnuts or pecans, optional
- Preheat your oven to 350°F. Spray 1 large bread pan with cooking spray. Line the bottom with a rectangle of parchment paper overlapping the two long sides of the pan so you can lift the bread out eventually.
- In a large bowl mash the bananas. Add all of the remaining ingredients and mix, mix, mix, until completely combined.
- Pour the batter into the prepared bread pan. Bake the large loaf for an hour or until cake tester comes out clean. Remove from pan and allow to cool completely on a wire rack. Serve warm with butter and a sprinkle of cinnamon.