A crazy quilt of May moments has built up in my photo library…
It started with banana bread curtesy of a talented friend, initiating the quest for the perfect, perfectly quick recipe. Yum.
It tastes best with coffee in my favorite and frequently spotted squirrel mug by the talented Bernadette Curran. A good start to the day, I had to make more. Banana bread that is, not squirrels.
I mushed things around and settled on this recipe, (adapted from the Julia’s Best version found on bon appetite):
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 1 cup brown sugar, light or dark
- 2 mashed ripe bananas
- 3/4 cup canola oil
- optional: 1 cup chopped pecans or walnuts
Preheat oven to 350˚, butter a 9x5x3 loaf pan. Combine flour, baking soda, salt in a medium bowl with a whisk. Add eggs, sugar, mashed bananas and oil and stir until everything is combined. Spread into prepared pan & bake 60-70 minutes until golden. Cool completely on rack. Enjoy. With or without squirrel.
I really need to get to planting.
but after the estate sale. and these vining things, they’re taking over!
not to mention this other matter…
am I caught up yet? whew, not really…