Summer Stuff and Banana Bread


It is, almost July 1st, and I’ve not posted a thing for June.  June was a busy and fun month.  Watching a grandson play in baseball games and tournaments. Attending Kansas City T-Bones and the Kansas City Royals games. The wedding of my niece and all that came with.  Lots of out of town guests.  A big birthday party (60) for my dear friend.  And, a blues concert in the country to end the month. I managed to come up with ideas for food and drink, but could not manage a single written word.

And so it goes in the life of a Midwest sort of gal.  We try to cram as much as possible into the short season of Summer. July will be just as fun….starting out with the granddaughters staying with us for a week.

Here is the recipe for banana bread my neighbor requested.  She has a winter place in Arizona and has kind of split up stuff between the two residences.  She wanted to make banana bread from a recipe I had given her and she didn’t have it in Arizona.  So, she got on to the Gravy Company to get it.  Uh oh, it wasn’t there. She sent me a message on the site requesting the recipe.  I emailed it to her and saved the day.  That’s the kind of person I am.  I will drop anything to rescue someone in a food emergency.  That is one of my super powers.

I got this recipe from my mom-in-law, Vivian. (everyone loves it!)

Vivian’s Banana Bread

Preheat oven to 325°

The dry mixture:

1 3/4 cups all purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

In a large mixing bowl combine the dry ingredients.  Set aside.

The wet mixture:

2 eggs

2-3 medium over ripe bananas, smashed (about 1 cup)

1/2 cup oil

1/4 cup plus 1 tablespoon buttermilk

1 teaspoon vanilla extract

In a medium mixing bowl mix the wet ingredients well.  Add the wet mixture to the dry mixture and stir until blended.  Pour into a greased 8 X 5 loaf pans.  Makes two loaves. Bake about 1 hour and 10 minutes or until done: it will crack on top and a toothpick will come out clean in the center of the loaf when done. Check at 1 hour and then every 5 minutes until it’s done. (When using smaller baking pans, decrease the baking time. Check after 45 minutes) Let cool completely before removing from pan.  Slice with a serrated knife. Enjoy.


Chopped walnuts may be added for those who like nuts.  And we know who you are!

Buttermilk substitution:  1 cup milk plus 1 Tablespoon of lemon juice or vinegar, let set for five minutes. Measure and use.

Over ripe bananas can be frozen for future use in banana bread, muffins, or smoothies.  Just peel the banana and toss into a freezer bag and into the freezer.  You can add bananas as they end up overly ripe on the counter.  Before you know it, you have bananas for banana bread.  Just let them thaw before using.  They will be pretty mushy, but just fine to use.  If you use them in a smoothie, use them frozen.  Just cut them up and toss the frozen pieces into the blender.

Banana Bread can be frozen.  Wrap in plastic wrap, then in foil.  Thaw completely at room temperature.  It will taste as good as the day it was baked.

Toppings: Right out of the oven, coat the top with some butter and then sprinkle cinnamon sugar or plain sugar.


Whew, that’s enough for one day.  I need to get to the pool!


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