waiting for baby

a moment in time

Categories: Breads, Pizza, Tarts, Breakfast/Brunch, Posted on September 20, 2022 by Sandy Bergsten

My baby is having a baby! There is nothing in the world more exciting, but the waiting game is unbelievable. Two days before her due date I flew out to our house in the desert to watch the clock. To keep myself distracted I decided to make things to fill her freezer. I was an expectant grandmother on roller skates. In a couple days I made a big batch of chili, a double recipe of Bolognese, a big pot of cauliflower soup, three dozen chicken enchilada cups, some olive bites, and a freshly baked loaf of banana bread.

All my daughter’s favorites. And all freeze beautifully. So after I am gone, I will still be in their kitchen filling them with love.

I used to be a lousy baker until I discovered Sally’s Baking Addiction website. She is the best at explaining the hows and whys of baking absolutely everything. Two major tricks are to weigh your ingredients and to make sure they all are at room temperature before beginning.

For the banana bread start with four ripe bananas.

Mash the banans with a potato masher.

Bring the butter and eggs to room temperature.

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

Using a mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. 

On medium speed, add the eggs one at a time, beating well after each addition. Beat in the room temp yogurt, mashed bananas, and vanilla extract on medium speed until combined. 

With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. 

Spoon the batter into the prepared baking pan.

Bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. Bake until a toothpick inserted in the center comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Cover and store the banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best the next day once the flavors have settled.

To Freeze, cool the baked banana bread completely, then slice.

Tightly wrap individual slices in plastic wrap, then place in a Ziploc bag. Freeze for up to three months. Thaw in the refrigerator or at room temperature.

You know who I am now bananas for….

This little one!

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