Banana Bread!

Eww.

Who lets their bananas get like this?

Someone who buys them and then opts for junk food during a massive snowstorm, that's who. When life hands you rotten bananas, make banana bread; I always say. Well, actually I have never said that before.

Back to the chefs.

Aww, is my youngest picking her nose? Sweet.




Mushing the bananas...


....and running the mixer. Such a pro!


Their favorite part!


This child has just realized you can not eat banana bread until it is baked. For an HOUR. That's a long time in a four-year-old's world.


So they beg me to dig out the pool toys and they camp out and wait by the stove.


Ahh. Yummy, fresh, whole-wheat banana bread. Can't beat the smell.


Now for the recipe. But first, a ground rule:

One thing we'll try to do over here at "Two Little Ladies," is give credit where credit is due. Nothing is more maddening then finding out you've been the subject of plagiarism. Anyway- that's a whole other subject isn't it?

This recipe was given to me by my friend Cassandra. Man I love you for this, Cass. The only thing I did was reduce the sugar by half and now I use whole wheat white flour, too. You can find this at your local Wal-Mart- it is wheat but white. How? I have no idea.

Best Banana Bread
(original recipe)

6 T. butter (or you could experiment with 1/2 butter, 1/2 applesauce)
3 overly ripe bananas, smooshed
1 c. sugar (we use 1/2 c.)
1 egg, beaten
1 t. vanilla
1 t. baking soda
a pinch of salt
1 1/2 c. flour

Add one ingredient at a time and mix. Bake at 350 degrees for one hour in a greased/sprayed pan. Allow to stand for 10 minutes and then remove to cooling rack.

So. so. good!