Monday, March 19, 2012

Last Week

Last week came and went, and while I didn't get out to the shop much, I was needed on the home front. My baby girl was sick, with bizarre fever spikes, and home from school all week. Other than the short spells where she was experiencing a high fever, only lasting about an hour, once or maybe twice a day, she was her normal self. Thank goodness we were experiencing some wonderful spring weather and able to get outside and enjoy each others company, just the two of us (must do this more).We visited the beach, buzzed around the yard, and enjoyed baking together. One of her favorites if fresh out of the oven banana bread...a little bit crusty and still warm in the middle, yum! A girl after my own heart! This is our all time favorite banana bread recipe, it uses honey and has such a wonderful flavor.

James Beard's Banana Bread w/ Almonds
Banana Nut Bread from Beard on Bread

1/4 c. butter
1/2 c. granulated sugar
1/2 c. honey
2 eggs
1 1/2 c. mashed, over-ripe bananas
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 sliced nuts (we use almonds)

Cream the butter with wooden spoon. Add the sugar and honey and beat till creamy and light. Add the eggs, one at a time, then thoroughly mix in the bananas. Sift together the flour, soda, and salt and blend thoroughly into the mixture. Finally, fold in the nuts.

Butter one 12 x 4 1/2 x 2 1/2 loaf tin and pour in the batter. Bake in preheated 350 degree oven for 1 hour. (note: I like to cover my bread lightly with foil so that the top doesn't get too brown)

She's all better now, just in time for spring break! Unfortunately, we're not going away, but we are going to head to DC for a couple days since it's going to be a nice week.

Hope everyone has a wonderful week!

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