This lovely spring weekend (and I do mean lovely!) was spent outside with friends. I am afraid my house is a disaster, but the kids got sun and dirty, so it was a success.
At one of our BBQ’s this weekend, it was my responsibility to bring dessert. I was lucky enough to find an extra loaf of banana bread in the freezer. One of the best ideas in the world: when making bread or cookies, make a double or triple batch and freezer the extras. Last minute requests for desserts are always easy to fill!
Thank you to Hannah and Craig, Pepo and Elise for a perfect evening last night!
Here, is the banana bread recipe, by request. Enjoy!
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups flour (I use Pamela’s GF baking mix and then add 1/4 teaspoon xanthan gum)
1/2 cup coconut oil (or vegetable oil)
1 teaspoon of baking soda dissolved into 5 teaspoons milk
2 or 3 large bananas
(optional): chocolate chips
Preheat oven to 325 degrees. Mix ingredients well. If using regular flour, this yields two loaves. I find that with Pamela’s it will yield two small loaves, so I make it into one large loaf. Bake for 45 minutes or so.