today is one of those really nice nebraska-rainy-weather-kind-of-days. trees are just beginning to flower and that sort of thing. i also had a really great friend come over just to bring me a vase of my favorite flowers because they are SO in bloom right now and were growing in her mother's garden.
i'm also looking forward to seeing dirt bike man after his long travels this week (and i think i even convinced him to go country line dancing with me!! yipee! i have a new dress for that).
it's also one of those days where i say "hey! i have a banana graveyard in my freezer and needed to make some banana bread STAT 'cause i have like 15 dead bananas in here". it also reminds me of the hippie gas station/grocery store that made homemade coconut banana bread that we visited on our honeymoon in Mendocino (AND our 1 year anniversary is coming up!)
coconut banana tea bread
make 1 loaf
adapted from The Essential New York Times Cookbook by Amanda Hesser
1 3/4 c sifted all-purpose flour
2 t baking powder
1/4 t baking soda
1/2 t salt
1/3 c butter, room temp
2/3 c sugar
2 large eggs, room temp
1 c mashed ripe, dead bananas
- Heat oven to 350 F. Grease an 8.5" x 4.5" x 3" loaf pan. Sift together flour, baking powder, baking soda and salt.
- Beat the butter and sugar together for 5 mins and fluffy. Add eggs and mix well. Add flour mixture alternately with the mashed bananas, beating slightly after each addition. Mix in coconut flakes.
- Turn the dough into the loaf pan, sprinkle with coconut flakes. Bake for 50 mins for until center comes out almost clean. Then remove from pan to let cool on baking rack.