Tuesday was quite the day around here. We had the plumber coming to figure out why there was muddy water in the basement the day before, and we had roofers coming to replace our hail-damaged roof from a storm in April. Homeownership isn’t always all it’s cracked up to be.
I felt bad for the roofers working in the hot sun, and the plumber dealing with the nastiness of the sewer pipes. I had three over-ripe bananas and decided to make my mom’s banana bread recipe into muffins to share with all the men working on the house.
I had to laugh when I was using the mixer to beat the butter – the roofers were banging away on the roof and the plumber was power snaking the sewer drain. I was just adding my own kind of noise to the mix, doing what I know how to do best. So glad my expertise lies in the kitchen and not pipes and drains!
The muffins turned out perfectly, and the guys were very appreciative. The roof looks great and they even got the satellite dish back in the same orientation so we didn’t have to pay to get it re-aligned.
The plumber didn’t have such good news. We have a broken sewer outlet pipe. Under the house. Under the finished part of the basement. What a hassle! The only good news is it is draining fine for now, so we don’t have to rush to get it fixed and can take the time to find a good company to do the work. Not looking forward to dealing with all the phone calls to get that set up and then actually having the work done. Or paying for it. But that is in the future. Right now, I think I’ll go eat a muffin.
Mom D’s Banana Bread
From The Cook’s Life
Makes one 9 by 5 inch loaf
or 12 muffins
I have no idea where this recipe came from. It was the one my mom made when I was growing up and it tastes like banana bread should, at least to me. It is simple, no nuts, no spices, just bananas. Perfect with butter if you are feeling decadent.
½ cup (1 stick) butter, softened
1 cup sugar
3 soft, ripe bananas (the blacker the better)
1 ¾ cup all-purpose flour*
1 teaspoon baking soda
¼ teaspoon salt**
Preheat oven to 325 degrees for bread or 350 degrees for muffins. Grease a 9 by 5 inch loaf pan or 12 muffin cups (or line with paper liners and lightly grease liners).
Beat butter and sugar until light and fluffy. Add egg and bananas and beat until well combined. Add flour, baking soda and salt and mix gently until no dry streaks remain. Batter will be very thick.
Spread batter in loaf pan or divide among muffin cups. Batter will fill muffin cups about three-quarters full.
Bake bread for 50-60 minutes, or muffins for 12-15 minutes, or until a toothpick tests comes out clean when inserted into the center.
Cool bread in pan on rack for 10 minutes. Remove from pan to a rack to cool completely before cutting. Let muffins cool for five minutes before removing to a rack to cool completely.
Store in an airtight container or plastic bag at room temperature. This recipe freezes well.
*You can use ½ cup white whole wheat and ½ cup all-purpose flour, if you like.
**The original recipe had no salt. I like it better with just a bit, but you can leave it out if you prefer.