1/3/2017
As I sit and try to remember every time I write or type the date I must consciously think about what I write. The older I get the faster time seems to pass. It takes me a good month to get acclimated to a new year and the change on documents and the few checks I write. Resolutions, not so much.

 
The recipe I choose for this article is one that I frequently make, thank you old bananas. It is an easy fix for those soft bananas. I send this to the office with the hubs, used to make mini loafs and give to my employees, and the kids teachers. My favorite way to eat it refrigerated with a generous amount of butter and a hot cup of tea.


Here is another one of my useless/useful tips. Save those egg shells. Throw them in your flower beds or gardens. It puts calcium back into the soil and your plants will thrive. My cannas and hostas love it. Bonus when the grands come they like to get out there and step on them and crumble the shells. Cheap entertainment in our house.


Banana Nut Bread
1 C sugar (may vary the amount per the ripeness) I’ve been known to use 1/2C
½ C butter melted
2 eggs
5-6 medium banana mashed (really gives it that nice flavor, I have used 4, also depends on the size)
1 TBL baking soda
½ TBL baking powder
1 C nuts (generally I use pecans, walnuts work well too, again chopped fine so the hubs & son will eat)
2C flour
Cream butter sugar and eggs. Mix well. Add mashed bananas, nuts, flour, soda & baking powder.
Mix well
Bake in 2 loaf pans 350 can be up to 45 minutes depends on the amount of banana and your oven.
Let cool completely before cutting. Enjoy.
Voila’