Upon the death of one of my favorite people in the world, Betty White, I coped with my stress by baking. Now, this isn’t the first time I have baked to relieve my stress or anxiety, but that particular day was the first day I realized how therapeutic baking really is to me. After two batches of Coffee Cake Cookies and an Earl Grey tea cake, I felt a weight lifted off of my shoulders. Even though my feet were tired from standing at the counter for so long, and my stomach was full from tasting my creations along the way, I was relieved to have made something. I was happy to be able to control something in a life where you can’t always choose what is thrown at you.
Anyways, I felt like maybe someone else could relate to this, so here I am writing another blog about all of my granny interests. Who knows? I may even turn this into a series, and drop a different one of my recipes each week!
And no, the title isn’t misleading, banana bread does relate to this somehow. Banana bread was actually one of the first desserts I perfected when I started baking. I’ve probably changed this recipe more than 20 times, but now I think it is pretty good, so I thought I’d share it!
- 2-4 very ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 3/4 sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Mash bananas until smooth
- Add butter, eggs, and vanilla; mix
- Mix all dry ingredients together in a separate bowl.
- Add dry ingredient mixture slowly to the wet ingredients; mix well
- Pour into a buttered loaf pan
- Bake for 35-40 minutes
- Let cool, slice, and serve.