It’s good to be back in Connecticut, except for fact that its freezing here! Last week I got stuck in a snowstorm during the ride from New York on a snowcaked Merritt Parkway. The Parkway was closed after a crash and I decided to try my luck on backroads. During the adventure, I witnessed accidents, abandoned cars in snowbanks and converted to Islam, Christianity along with a few other fringe religions. With the help of my prayers to various Gods, I made it home after a four-hour car ride that should have been a one hour drive. It was a fitting welcome back to the Northeast.
Another upside to being home is Kris’s baking. I don’t bake much but I have wanted to get some baked goods on here. Kris does a lot of baking and she is great at it. This morning I woke up just as she was about to start baking a Banana Bread from a recipe that her mother Marje used to make and here it is.
1/2 cup butter
1 cup sugar
2 beaten eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup over ripe bananas (approx. 3 large bananas)
1/2 cup buttermilk
1/2 nuts (optional)
Pre-heat oven to 350 degrees
In a mixer combine butter and sugar, mix until creamed. Add eggs and mix until combined. Mash the bananas and add to the creamed mixture. Mix flour, baking soda and salt in bowl. While mixer is running, alternately add half of the dry mixture and half of the buttermilk to the mixer. Repeat with the remaining dry mix and buttermilk. Add nuts (optional).
Pour mixture into one large or two small greased bread loaf tins. Bake for approx. one hour until nicely browned. Poke the bread with a toothpick and the bread is done if no bread sticks to the toothpick.
Slice and spread with butter or cream cheese.
The most serious charge which can be brought against New England is not Puritanism but February.
– Joseph Wood Krutch