Banana Bread

I recently made the biggest leap of my life–giving up job, friends and Asia–for love. Traumatic, sad and teary-eyed, I boarded a plane for San Francisco and haven’t looked back since. But, that isn’t the point of this post.

The point is what happened after–how my life has transformed; how I have grown and learned all over again what real love is. I thought life was going to stop, but it didn’t. Despite everything, life has continued and so have I. Here in San Francisco, I have been able to build a new life for myself. I’m working again, I have a good, safe home with kind roommates, and I am completely and utterly surrounded by love. It’s as if I were meant to come here. From the moment I arrived, I have been cradled and taken care of. And somehow, I have been able to heal.

This banana bread recipe comes from my adopted mom and sister here in the Bay area. Like any good banana bread, it is moist, spongey and–best of all–is completely adaptable. So for people like me who can’t help but want to mix in as many dried fruit-nut-chocolate combinations, this recipe is ideal.

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Mrs. Zuehlke’s Banana Bread (recipe from Martha)

INGREDIENTS

2 C flour

1 tsp. baking powder

1/2 C sugar

1/2 C butter

1 C mashed ripe banana (= 2 long or 3 short)

1 C nuts or candied nuts if desired

1/2 C buttermilk (yogurt, sour cream and milk work too)

1 tsp. baking soda

2 eggs

1 tsp. vanilla or extract of your choosing

1 tsp. salt

INSTRUCTIONS

  1. Combine wet ingredients and whirl in blender.
  2. Combine dry ingredients in a separate bowl. (If you want to add any nuts, dried fruit and/or grated chocolate, do so now.)
  3. Pour the whirled wet ingredients over the dry ingredients and mix for as little time as possible.
  4. Pour batter into a greased pan and bake in a 350F oven for 45 – 60 minutes until a knife inserted into the center comes out clean.  (One may need more minutes for a smaller, deeper pan than for a larger, shallower one.)
  5. Frost if desired.
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  • By Mmmm…Banana Bread « The Little Baker SF on November 23, 2010 at 6:01 pm

    […] equipment or ingredients. I also have a stellar recipe, which I already wrote about in a previous post. I especially appreciate how flexible it is: you choose the kind of “fat”, the liquid, […]

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