A U G U S T
Once a month, I make two loaves of yummy banana bread. And I cut both loaves in half, vaccuum package the heck out of them, and throw them in the freezer. Then once a week for that month, I grab a half loaf out of the freezer the night before I want to serve this particular breakfast to the boys. And then I throw a couple of chocolate chips on top, so that they are well aware that I am THE BEST MOM EVER. ha. ha. ha.
Life isn't meant to be hard.
And this plan-ahead, make-ahead, grab-out-of-the-freezer
banana bread makes life a little bit easier.
And chocolate chips do too.
Honey Banana Bread
(makes 2 loaves or 24 muffins)
6 ripe bananas
1 stick melted butter
3/4 cup honey
2 eggs (beaten)
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
pinch of salt
In a large mixing bowl, mash 6 ripe bananas. Stir in the butter, honey, eggs and vanilla until well blended. To save dishes and time, I simply put 3 cups of flour on top of this mixture and add the baking soda and salt to the flour, mixing the dry ingredients together a little first. Gently fold together the dry flour mixture + wet banana mixture, being cautious not to over-mix. Bake at 350, 45-50 minutes for loaves or 18-20 minutes for muffins. Enjoy!
I could be wrong. Because I usually am.
But I don't think I'll be posting many more photos this year of bare feet and green grass and after-nap blanket snacks. Pretty sure fall is coming and it is coming soon! Yippee!
Porter Gray recently had his first day of preschool.
And he will be turning four next month.
At least he still wants to sleep with stuffed animals and give his mama kisses.
Thank. The. Lord.
It has been a long week of wiping snotty noses from one heck of a summer cold shared between the two boys. But the good news is ... it's Friday! And we're all still smiling! I'll take it.