I do not particularly like to bake.  Cakes are my worst nightmare-breads and crisps are more my style.  But if I have to bake, I love to in the early morning. Perhaps this is a throwback to the summers that I spent with my Grandma who did her baking before the kitchen got too hot (she had a wood stove in the kitchen and an electric stove in the porch).  And so here it is at 7:25 am and two loaves of banana bread are already in the oven.

My early morning baking companion…

For some comfort foods, “old  school” is best.  I’ve been making this recipe since the kids were little.  I have “gussied” the recipe up with pecans or blueberries but in the end it is this basic version that my gang loves.  We are planning a family road trip soon and this is always the first request when I pack the lunches. 

Best-Ever Banana Bread (from Grand Slam- Best of Bridge)

2 c sugar

1 c butter

6 overly ripe bananas-mashed (3 c)

4 eggs, well beaten

2 1/2 c flour

2 t baking soda

1 t salt

Preheat oven to 350 degrees.  With electric beater, cream butter & sugar until light and fluffy,  Add bananas, eggs, and beat until well mixed.  Blend dry ingredients together in a large separate bowl.  Pour in banana mixture and mix just enough to blend-do not over-mix.  Pour into 2 lightly greased loaf pans.  Bake 45 minutes to one hour.  Test for doneness.  Cook on rack for 10 minutes before removing from pans.  These freeze beautifully.  We like them best a day later when they have been stored at room temp.

Kath’s quote: “Happiness is when you see your husband’s old girlfriend and she’s fatter than you!” -author unknown

love, love, love

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