Accidents and Mishaps, Onto the Kitchen

michelle_banana_bread.jpg
I had planned to write a long and in-depth post about something, I can’t remember what it was but I know there was a plan. A “meet the teacher” event changed all of that (see, public school is bad! If all of the kids were homeschooled, this never would have happened) so I’m going to just share a picture of Michelle from last year and her favorite banana bread recipe, (after trying six different recipes). It seems timely since Anne-Marie at Readable Feast is talking about cookbooks for kids. I’m sure whatever I was originally going to talk about will appear sooner or later.

  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • flour
  • quick oats
  • brown sugar
  • butter
  • 1 cup mashed bananas (about 2 ripe large bananas)
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 2 large eggs

Preheat oven to 350. Grease a 9×5 loaf pan.

In
large bowl, mix baking powder, baking soda, salt, 2 cups flour, 1 cup
oats, and 1/2 cup packed brown sugar until blended. Cut in 1/2 cup
butter until mixture resembles coarse crumbs. Stir in bananas, milk,
vanilla, and eggs just until flour is moistened. Spoon batter into pan.

Prepare
crumb topping: In small bowl, with fork, mix 3 tbsp EACH flour, oats,
brown sugar, and butter until blended. Sprinkle crumb topping evenly
over batter.

Bake 1 hour 5-10 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack 10 minutes;
remove from pan and finish cooking on wire rack. Makes 16 servings,
about 215 calories each.

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2 responses to “Accidents and Mishaps, Onto the Kitchen

  1. Um, banana bread works for me.

  2. I have two ripe bananas, so I’ll make this tomorrow. Your daughter is cuuute!

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