It has been absolutely CRAZY in our house for the last few months.
I am really hoping that it slows down soon. One of my favorite things to do is bake with my kids. Now that a majority of the Christmas celebrations are over, I am excited to get back to our weekly (or more often) baking sessions.
The above pictures pretty much sum up baking with my two kids. 1 actively participates and hovers over my shoulder, while the other takes out EVERYTHING he can and either throws it on the floor or places it into a totally random cupboards or drawers.
But in my head I continuously tell myself… “we are making memories, and it won’t be like this for long..”
We LOVE bananas and they are one of our favorite go-to healthy snacks. Unfortunately sometimes they turn black faster than we can eat them. SO we Freeze them or bake tasty treats for them. Typically Banana Bread. Mostly Banana Bread.
If you are from SW Minnesota (mainly Lakefield) you may have heard of the ROST cookbook. It is a church cookbook for St. Paul’s Lutheran Church of Rural Lakefield and it is AMAZING. This cookbook was published quite awhile ago and copies are hard to come by except, but I was able to find a copy (thanks to a Facebook friend of mine) on EBAY of all places last fall, and I have used it ALOT since then. For a little bit I looked into having it reprinted, but it would take a lot of time, energy, and money… so Ill just share periodic recipes etc.
Here is the slightly altered recipe that can also be found on p. 58 of the Rost cookbook.
Homemade Banana Bread
Ingredients
- 1 Cup Sugar
- 1/2 Cup Butter (slightly softened)
- 3 mushed or ripe Banana
- 3 tbsp. Milk
- 1 tsp baking soda
- 2 Cups Flour
- 1/4 tsp salt
Instructions
-
Preheat oven at 350.
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Mix ingredients together and pour into 2 greased loaf pans.
-
Bake for 1 hour, (or until toothpick comes out clean when poked into loaf.)
Recipe Notes
** We also add a handful of chocolate chips in our mix while mixing. 🙂 But I have had banana bread with a wide variety of "other" ingredients.
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