It sounds so simple, so basic, but it is wonderfully satisfying. My recipe comes from the Joy of Cooking cookbook, 1975 edition.
I bought this cookbook as a young married woman back in the early 80’s and still have it today. It has been by my side for comforting recipes like breads, cupcakes, cakes, brownies, pancakes, and waffles. I have used it to help me roast pumpkin seeds, teach me measurements and give me basic cooking information. It is an old American cookbook that has given me general information that I have been able to use even as my skills as a cook/baker have developed.
This is how a treasured cookbook should look, like so many of mine do…
surely used… 
and used again.
Well, back to the bread — I had banana’s that were too old for me to eat. I like to eat a green banana maybe just starting to ripen. So, I let these older bananas sit a little bit longer and…turned to the book. I do not deter from the recipe except when it comes to the additives. I add chopped walnuts and raisins. (My husband likes raisins.) I would rather use cut-up dried apricots. But I can’t complain, this bread is tasty and comforting. Eat it at room temperature or warm a piece in the oven, it is delicious with butter. Or give it as a gift — nobody will refuse it.
Enjoy your time in the kitchen!
Pandemic: According to experts, this will be our worse week ever, maybe leeching into next week. Wear a mask! They do help! Stay in if you can — if not, social distance. Everyone gets it. Nobody will think you are foolish if you wear a mask. I actually get annoyed with people if they aren’t wearing one. Keep your loved ones safe. Remember, our country needs your cooperation. We can slow the spread of Corona in this country if we follow the rules.
#cooking #baking #bananabread #comfortfoods #joyofcookingcookbook #pandemic #covid19 #midwestbaking bakinginMN
A Gardener's Diary 