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
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?