Monday and Friday mornings, when Mimi is at school, are my House Elf mornings. On Mondays I wash clothes and clean the floors. On Fridays I wash towels and sheets and scrub the bathrooms.
This morning there were three very spotty bananas in the kitchen–a rare event in a house with a toddler in it–so I made banana bread. This banana bread recipe is just right, moist but not greasy, not too sweet. You could add nuts or chocolate chips if you wanted.
1 cup granulated sugar
8 ounces butter, room temperature
3 very ripe bananas
2 eggs
1 Tablespoon milk
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
Mash bananas with wet ingredients and set aside. In another bowl combine dry ingredients. Stir dry ingredients into wet ingredients until just combined. Pour into greased large loaf pan and bake at 325 for 1 hour to 1 hour 15 minutes, until a toothpick comes out clean.
I do not, on the other hand, have a good zucchini bread recipe. Everything is too dry, too sweet, or too greasy. Can you help me?
I don’t like zucchini bread, but recovering sick girl and I are about to try your banana bread recipe!
Maybe you don’t like zucchini bread because, like me, you haven’t found the right recipe. How’s the banana bread?
Ugh. On hold for the moment, due to the teenager arriving home from school and EATING the bananas before we could smoosh them. We are disappoint.
Teenagers. Give dem an inch, dey swim all over you.
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