Get your mind out of the gutter. It is Wednesday. The fact that it is indeed Wednesday and I have a few minutes to sit and dribble on here is a sign that we have survived yet another small hurdle.
Yesterday was a dreaded clinic day. My buddy did fantastic (all things considered). Today I got a call from the school nurse that little dude wasn’t feeling well and wanted to come home. Do you ever get this call? I drop everything like it was covered in poop and set on fire to get to my kiddo. I know there are parents out there that dawdle around and eventually pick up their child, for whatever reason you are stalling it is not worth it. I love my kids. More than life.
After a dose of Zofran my little guy is almost righted. We are relaxing. I am doing a little (very little, have we met?) cleaning up, a little blogging, and some comfort baking so as to not waste almost spoiled bananas. Which brings me to the best part of this post… The recipe!
This is the easiest, most yummy and fail-proof banana bread recipe I have ever made.
Preheat the oven to 350 and grease yourself a bread pan.
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 3 or 4 over-ripe mashed bananas
In a big bowl combine flour, baking soda, and salt. In a not so big bowl cream butter and sugar. Then add eggs and bananas and stir that mess all together. Add the goo you just made to the flour mix in the big bowl. Stir that together too. Pour batter into the pan that you greased and put it all into the oven for like an hour or so. Do the toothpick thingy to make sure the center is done and let cool for 10 minutes in the pan before you dump it onto a cooling rack.
Preparation time: who gives a crap. It is comfort food and half of the comfort is in the making.