If I had to describe my diet growing up, I would say that it consisted of beef ramen noodles, Kraft Macaroni and Cheese, and Dr. Pepper. I cross my fingers every day that that mixture of nutrition doesn’t come back to bite me. It was my diet of choice. I like to look back and fantasize that my poor mother just didn’t cook any meals and I had to do what I had to do. That, of course, isn’t true, but the fantasizing has done a number on my memory. When I look back at my childhood, I can remember my mom cooking two things: Grammy’s Mac and Cheese and her extra special peanut butter treats. There was one fateful night of borscht, but we won’t go into that horror story here. (more…)
Bananas may just be the perfect fruit for moms. They’re cheap, and they are soft enough to ease our choking hazard fears. They do, however, go bad quickly. Hence, we have a lot of banana bread in our house. It’s delicious, the girls love it, and I dislike being wasteful. This weekend, fully stocked with bananas past their prime, I decided to have a little fun with the banana bread. With the addition of honey and sprinkles, this version is a little sweeter and was a crowd-pleaser. Shamefully, we had it for breakfast and lunch both days this weekend.
- 6 tbsp butter, softened
- 1 tbsp honey
- 1/2 tsp vanilla
- 1 egg
- 2/3 cup sugar
- 1 tsp baking powder
- 1 1/2 cup flour
- 1/4 tsp salt
- 2 very ripe, squishy bananas
- Mash bananas until there are no chunks. Set aside.
- In a medium mixing bowl, mix together butter, vanilla, honey, egg, and sugar. Add flour, baking powder, salt, and sprinkles. Mix thoroughly.
- Fold in mashed bananas.
- Bake at 350 degrees for 45 minutes to 1 hour.