Oh, it’s madness around here. Our oldest heads back for his second year of college on Friday. Darrin has been and continues to be in ministry meetings to prep for the coming school year. Our middle son is registering today for his junior year of high school. The crazy junior year. Our youngest is trying hard to convince me why hosting a sleep over with multiple girls with the goal of staying up all night is a good idea before school starts. My brother and sister-in-law are dropping of their two oldest off for college, so they, along with their youngest, will be staying with us tomorrow (yipppeeeee!!!). But this also means we need to unearth the flat surfaces around our home and tidy up
a bit. a lot.
So my brain isn’t all here.
But this morning I baked banana bread for Darrin’s team. The smell wafting through the house is heavenly. The recipe is from my mentor in college, Shelley, and it is one of the few recipes I have memorized. As I’ve shared it with friends over the years, they all agree it’s a winner. Moist. Consistently tasty. A reason to smile when your bananas go brown. So here I am sharing it with you without needing to check a recipe card:
Shelley’s Banana Bread
4 or 5 over ripe bananas
3 T milk (I use rice milk because of Julia’s allergies)
1 T vinegar
1/2 C veg. oil
mush bananas, add the above ingredients and mix.
I don’t like washing multiple bowls so I add the dry ingredients on top and then mix it with a spoon before I blend it into the wet ingredients.
2 C flour (baking secret: stir flour w/ a spoon and spoon into measuring cup. This makes the bread fluffier)
1 1/2 C sugar
1 t baking soda
1 t salt
stir dry ingredients together on top and then blend everything together
add poppy seeds (about 2 T)
1 t vanilla
spray 2 baking pans with Pam and divide the batter evenly (see photo above)
bake at 350 for 40 minutes and check w/ wooden tooth pick.
Thank you, Shelley, for sharing this recipe, and for sharing your life and wisdom. Forever grateful to God for you!!