Or maybe just a baker.
I’ve been doing a lot of baking lately. I suppose it’s the upcoming holidays that have started me down that path. A few weeks ago we made Apple Crisp from a recipe I found online using the ingredients I happened to have on hand. On Sunday we hosted some friends and I made muffin/cupcakes using a mix – Spice Cake mix with a can of pumpkin mixed in. So not truly from scratch, but with my own lower fat/higher fiber (and dare I say higher taste) spin on them.
And tonight I decided to make banana bread using the four browning bananas we had on the counter.
For this recipe I turned to my old cookbook. This was put out by the League of Women Voters in the town I grew up in – published in 1979. The recipes are mostly simple and often artery clogging to read now, but one of the banana bread recipes in it is the best recipe I’ve ever tried.
1 cup sugar
3 mashed bananas (I used 4 since that’s what we had)
1/3 cup oil
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt (I didn’t use)
1/2 tsp vanilla (I rounded up since I love vanilla)
Beat egg, and add sugar. Add oil and bananas, then add dry ingredients and vanilla. Pour into a loaf pan and bake at 350 degrees for 45-60 minutes.
Krystal peeled the bananas and did the bulk of the stirring, while Belle poured in the vanilla. When I asked them if they wanted to lick the bowl, they took me at my word and stuck their tongues in the bowl. I can see I need to be more clear in the future.
Ours is baking right now and I cannot tell you how yummy it smells in here.
Banana bread is on the breakfast menu tomorrow!
The two cookbooks I use most often are the church cookbooks from the early 80s. We also use the Moosewood books, but for good old-fashioned food-you-grew-up-with, you can’t beat those old fundraiser collections. Banana bread is one of the few things that DeBoy will eat. And pumpkin pie.