Recipe of the Week: Banana Bread

It's a sunny day . . .  here's what the critical mom does with three or four old bananas that are turning black, the kind the kids refuse to have sliced over their Cheerios: 

(1) Peel them and put them in a big bowl with two eggs.  Meanwhile,  pre-heat your oven to 350ºF if you are American or 180ºC if you are European.  Grease a loaf pan and set it aside.

With a fork or hand blender, mash up the bananas, blending them well with the eggs.  You may, if you wish, add a handful of raisins, wolfberries, chopped walnuts, or chocolate chips. 

I order wolfberries (which are particularly good for aging women's eyesight and good for everyone's immune system) from www.youngliving.org, which has European as well as American offices.  The ones I got from my local Asian store were far cheaper, but also much darker, and since I know Chinese rivers remain profoundly polluted, I prefer a supplier who makes sure that only pure water touches the berries.

(2) In a separate bowl, stir in 2 cups (or 280 g) flour.  You can use white flour or half whole wheat flour.  100% whole wheat flour tends not to hold together as well and is a bit heavy.  Add 3/4 cup (145g) sugar, 1 teaspoon salt, 1 teaspoon baking soda, and mix well.

(3) Pour the flour mixture into the bananas mixture and blend well with fork or hand blender.  Pour mixture into loaf pan.  It helps to have a flexible rubber scraper to get every bit of the mixture out of the bowl and into the pan. 

(4) Put in oven and bake for one hour.  Voila!