From My Backyard

What do you do when 8 or 10 of your homegrown bananas ripen all at once? everyone knows that it is Banana Bread time. My wife dug out the recipe for “Aunt Toni’s Excellent Banana Bread” for me to use…..problem is, it is not my sister Toni’s recipe, it is our sister Denise’s recipe….how did it get named for Toni…..That is a bit of a story.

July 19th, 2012 was my sister Denise’s 60th birthday. Toni….the other sister, requested that friends and family send Denise birthday wishes along with a favorite recipe….Denise is an awesome cook so the recipes would  be well received. The flyer and recipe that Toni sent out explains the “misnamed” recipe.

Toni’s recipe sent to Denise read;

” This is a recipe of a food gift that Denise and I have made for years to give to family and friends. A few years ago Denise’s son Sean asked me for my banana bread recipe and he has continued the tradition.  Recently he was telling Denise about my “Excellent Banana Bread Recipe”. She wanted to set the record straight that the recipe came from her. We had a good laugh, because the recipe named had changed to “Aunt Toni’s Excellent Banana Bread”.

“Aunt Toni’s Excellent Banana Bread”

3-4 ripe bananas

1 cup sugar

1 egg

1 1/2 cup flour

1/4 cup melted butter

1 tsp baking soda

1 tsp salt

1/2 cup  chopped nuts – optional

Mash bananas and add sugar. Stir in the other ingredients. Pour into a greased loaf pan. Bake one hour in a preheated oven at 325 F. Cool on  a rack then cover with plastic wrap…….if it survives that long! Makes one large loaf or two small loaves.

Ripe bananas ready to mash. In the center, the seed area of the endocarp, the flesh has a bit of a golden color.

Mixing with the sugar after mashing. The golden center flesh is still visible.

Ready to pour into the greased loaf pan.

Final product….this variety of banana is very creamy -it still is evident in the finished bread….Yum

After I made the bread I contacted both sisters so we could laugh again…

TTFN

Bishop