But it seems that finally the germs are moving on and everyone is feeling better, which means for me, I get to spend some time in the kitchen doing what I love.....cooking and baking.
Here's a quick but delicious banana bread recipe that I first found over at Kate's and loved it so much, it's the one I turn to whenever I have overly ripe bananas, which I did today.
1/3 cup shortening (I used butter instead)
3/4 C light brown sugar
1 cup mashed bananas (2-3 bananas)
1 1/2 cups flour (I used Self Rising Flour and omitted the salt and baking soda)
1 tsp salt
1 tsp baking soda
1/2 cup milk ( I used buttermilk)
1/2 cup chopped walnuts (I didn't add these today, didn't have any on hand)
Cream the shortening (or butter) with the sugar.
Add the mashed bananas and eggs.
Sift the flour with the salt and baking soda and add to the creamed mixture, alternating with the milk. Stir in the nuts.
Bake in a greased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 inches, in a moderate oven, 350 degrees, for an hour. Turn out and cool on rack; wrap in aluminium foil.
This bread slices better the second day.
Yield: 1 loaf