One of the really great things we've been enjoying lately is Beth's homemade banana bread. She bakes a loaf in the evening. We get it fresh out of the oven (after it cools down a little bit) and have it with milk. I actually break it up and put it in a half glass of milk. It's like the best cereal ever.
This also represents the upside of the COVID-19 crisis and the shelter in place order. We wouldn't normally have enough family time for Beth to bake banana bread this often. And we wouldn't always have the four of us around the table to enjoy it.
Here's the recipe:
Beth’s Banana Bread Recipe (makes one loaf)
½ cup melted butter
½ cup sugar
1 cup mashed ripe banana
2 cups flour
½ tsp salt
1 tsp baking soda
1/3 cup hot water
In a large bowl combine butter and sugar. Then mix in eggs and banana, blending until smooth.
Add flour, salt and baking soda until thoroughly blended.
Add hot water.
Spoon batter into a greased 9 by 5 inch pan.
Bake in preheated 325 degree oven for 1 hour 10 minutes or until bread begins to pull away from sides of pan.
Let cool in pan for 10 minutes.
Turn out on to a rack to cool completely.
Finally, a note on Tiger King:
What a Train Wreck.
But I can't look away.