So, I woke up at 6:20 a.m. this morning. It’s Sunday. The first Sunday of the winter break from school. This really baffles me, but the only explanation I can point to is that I’ve been recovering from a stomach bug and therefore have gotten a lot of sleep lately. Said bug is now very much gone and I’m grateful! And apparently, I’m now well rested, so yay!
The weather changed here in Austin yesterday quite drastically. Our daytime high was 70-ish degrees, then a cold front blew in, and so did 20-ish degree weather. Brrr! The wind picked up, the skies got cloudy, the leaves were blowing everywhere, it was quite exciting. Mostly, I just felt sorry for everyone who had spent so much time diligently raking their leaves yesterday, because the wind blew everything back overnight.
Off topic, have you ever seen those blowers with bags attached where it sucks the leaves in the bag? I saw two people using those yesterday, and I have to say, it looked time consuming, loud, and bulky compared to just using a rake. Call me old fashioned, but I prefer using a plain non-noisy hand tool that doesn’t require dragging a cord around the yard. It is just more peaceful and healthy, too.
Anyway, back to the banana bread. It was cold and dark and 6:20 am, like previously mentioned. What better than freshly made banana bread to warm up the house and make it smell heavenly? So I whipped out the trusty black binder of all my recipes and found this gem.
Can we just take a minute to notice a few things. Holy God, I have bad handwriting. And do you see that tape??? It’s YELLOWING, people. That makes me feel old like few things have lately. I’ve had this recipe scrawled down for years, and it’s gone with me from Waco, Texas to Princeton, New Jersey, and back down to Austin Texas. See, mom- I can keep up with things! The blatant evidence of my aging aside, I am attached to all my crappily recorded recipes. I have a great recipe for cookies that I jotted down on the back of a phone bill envelope, too. Good times.
I took my mom’s recipe and spiced it up a little bit for the holiday. Don’t worry, I’m going to type it out below so that it’s legible and has proper fractions. Ha! I hope you get to enjoy some warm, cozy times with family this year. Many blessings to you and Merry Christmas!
Holiday Banana Bread
Ingredients3 large very ripe bananas, mashed
1/3 cup butter, melted
1 ¾ cup all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
Optional: 2 teaspoons brown sugar for the top of the loaf
DirectionsPreheat your oven to 350 degrees. Mix the first three ingredients in a large bowl. I always just melt my butter briefly in the microwave because I grab it straight from the fridge and it’s easier than remembering to take it out and soften it in advance. Make sure the butter is not too hot, you don’t want to cook the egg when adding it in! In a medium bowl, combine the rest of the ingredients and mix well. Gradually add the flour mixture to the wet ingredients, stirring by hand to combine as you go. Make sure it is all incorporated, but don’t overmix. Butter up a 3×8 glass loaf pan and pour in the batter. I sprinkled a tiny bit of brown sugar on the top for extra color and crunch. Bake for one hour, or until a knife inserted comes out cleanly.
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