Back to School, really

I’ve had a beautiful and relaxing summer and now it’s time for me to return to the real world and my paying job. Don’t get me wrong, I am grateful for the job that I have, it’s just going to be an, adjustment.

As a kid going back to school was a relief, I loved the routine and stability that my classroom provided. Not so much at home, it was always like circus, and it seemed as if we lived in the freak show tent. But in September, Marj. my mom, would attempt some degree of normalcy and bake a banana bread for the first day of school. I loved her for it, for at least that one day, that first day of the new school year, anything was possible, including having a house and a Mom that was just like everybody else.

Marj’s B. Bread (before metric equivalents)

1 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 cups mashed bananas (our freezer was full of overripe bananas and good intentions)

1/2 cup sour cream

1/2 cup really soft butter

1 cup of granulated sugar

1 egg

1/2 cup chocolate chips

Preheat oven to 350 F.

Grease a 9X5 regular loaf tin (nothing fancy here)

In a large bowl, combine all of the dry ingredients and give it a quick stir with a fork, set aside.

In a medium bowl, combine the mashed bananas, sour cream and the egg, give it a quick stir, and set it aside.

Finally, in another large bowl, with a big wooden spoon, cream the really soft butter with the sugar, add the wet ingredients, mix slightly, then add the dry ingredients, mix slightly again, then add the chocolate chips, and stir until mixed completely. Pour into the greased loaf tin, and bake for approx. 55 to 60 minutes or until a toothpick comes out clean. Cool on a rack for 10Β  minutes before removing the loaf from the tin.

Serve to happy and hopeful children and teachers as a new school year begins.

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