let's talk about banana bread.

National Banana Bread Day occurred sometime last week while I was sick and stuffy and out of milk, so I made up for it yesterday by baking my little brains out. I always use my Grandma's recipe-- it's the best banana bread I've ever, ever had. When I was younger, my grandparents lived in a little cabin on a lake and my Grandma would serve it every morning when my family came to visit in the summer. She'd wake up so early, before everyone else, and take a loaf out of the freezer. By the time the rest of us finally woke, the bread would be just barely thawed and ice cold. Oh. I'm convinced it's better cold. It tastes best with a thick coat of butter and a glass of orange juice. Dining whilst dangling your feet into a sun-sparkling lake is optional, but encouraged. As is the bowl of Cocoa Puffs on the side. Optional. But encouraged.

I'm not a batter eater, because hello guys, E. coli and Salmonella, didn't your mom ever tell you? But the combination of the buttermilk and the bananas makes this batter smell so divine. I would consider eating it.

Also, the recipe I use makes four loaves and was written out by my sister, who has enough pans and room in her freezer for four loaves. I don't always remember this, and usually end up with more batter than I know what to do with. I try to remind myself to cut the recipe in half, so that I have one warm and freshly baked loaf for Ryan, and one for the freezer (for that blessed cold loaf.)

Grandma Evie's Banana Bread::

ingredients::
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 tsp baking soda
1 tsp baking powder
2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup buttermilk
2 bananas, mashed

Preheat oven to 350 degrees. Cream sugar and shortening. Add eggs and beat well. Slowly, mix in remaining ingredients. Divide batter into 2 greased bread pans. Bake for 45 minutes, or until a toothpick comes out clean.