I love to bake.
Especially, when I’m feeling restless.
This week has left me with a few posts in my drafts I’m scared to post.
Are they too personal?
Do they invade my son’s privacy?
How will they be received by my readers?
Will they offend anyone?
I write for me. It’s my therapy, and I need it.
But, I’ve learned fist hand that hitting publish too soon can be dangerous.
So, until I have a peace about my recent drafts they will remain safely hidden.
When I need to clear my head and sift through my thoughts there are two things I love to do.
Oh, the irony!
Baking soothes my soul. It’s certain.
I know that when I mix flour, eggs, and sugar (and a few other things) I get cake.
There’s no guess work. I follow the recipe. I put in the work. I get the result.
It’s a result that can be shared with others.
I put love into everything I bake and it blesses other people.
If only life were this simple.
Follow recipe, work with love, results that bless.
So, here’s something you might not know about me yet…
When I share a recipe with you?
It’s because I’m afraid to tell you something else.
Buttermilk Banana Bread
1 3/4 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
1 tsp baking soda
2-3 ripe bananas-mashed (approximately 1 1/2 cups)
1/2 cup vegetable oil
1/4 cup and tbsp buttermilk (I over pour and my banana bread thanks me for it.)
1 tsp vanilla
Sift together dry ingredients in a large bowl. In a second large bowl combine eggs, bananas, oil, buttermilk, and vanilla. Add flour mixture a little at a time to wet ingredients. Stir just until combined. Don’t over mix. Bake in greased loaf pan at 325 for about 1 hour and 20 minutes. (Or until bread tests done.) I use mini loaf pans, and never bake the full recipe time. Just keep checking it.