Thursday, August 25, 2016
I feel Mary Poppin-ish when I'm at Mommy's house. (But Mary Poppins without her magic bag.) We sing and dance. We play. I write "silly stories" for Little Sister to practice her sight word reading. I just help out wherever I'm needed. To be honest, I do a lot of reading books, playing with little folks, and wiping hands and faces. On my last day here, Little Sister insisted that we do ballet. She and Baby Girl and I sat in the floor and Little Sister led us through her ballet class exercises. It is possible that I will not be able to move today.
I also do the high school pick up in the afternoons. Schools here started three weeks ago. At least the car lines have settled down by now. Mommy gets to skip this for a few days. One less time a day to get the little ones in and out of car seats.
Now that Little Sister is in kindergarten full-time, Mommy is packing lunch for her every day. Big Sister packs her own lunches. Since I was here a little longer than most visits, I baked banana bread for lunch treats. They love this recipe. This time I used 5-inch loaf pans. Small slices will be easier to pack. And 2 or 3 loaves can go into the freezer to stretch out the Mimi-baked goodies. Assuming Baby Girl doesn't get her wish to eat it three times a day.
Pinterest has raised the bar for school lunches these days. More planning for good nutrition. Visually appealing. Both good things. But I'm glad I'm the grandmama and not the mama who is not doing this every day! It looks like it won't be long before Baby Girl can be in charge of baking for school lunches. And I'll be out of a job.
This recipe has been posted here several times before. But it is so good and so easy. Not much more trouble than a mix of some sort (and I do use those sometimes) and you know exactly what is in this. No preservatives. No chemicals with long names. Just five basic ingredients. You'll feel good about sending this in your child's lunch. Or, baking it for yourself. Or, to give to a neighbor. It's really good for breakfast with a cup of coffee.
1/2 cup butter, softened
1 cup sugar
2 cups self-rising flour
3 ripe bananas, mashed
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs and beat. Alternately add flour and bananas (start and end with the flour.) Stir in nuts if using. Pour into greased 9-inch loaf pan.
Bake at 325 degrees for 1 hour. Remove from pan and cool on a rack. Wrap in foil and let the loaf "ripen" for a day before slicing. (Have no clue why this makes it better, but trust me, it does. It is much more moist.)
This can also be baked in smaller pans by adjusting baking time. Keep a close watch to see when it's browned and check with a toothpick.
Two 8-inch loaf pans—Bake for about 50-55 minutes.
Four 5-inch baking pans—Reduce baking time to about 40-45 minutes.