It’s cold in Louisiana! On March 1st? What’s that all about?
You know what they say about March – “In like a lion, out like a lamb.”
A lion of a cold front blew in and now we’re back to building a fire at night and wearing sweaters during the day. I know, I know – Northerners would laugh at what we Southerners call cold: in the 30’s at night and not out of the 50’s during the day. Brrrrrrr!
Whatever you call it, I say it’s time for a warm kitchen – and with those over-ripe bananas sitting in the fruit bowl, I have just the cure for the shivers: Banana Nut Bread.
Banana Nut Bread
Yield: one dozen muffins or one 9×9 loaf
2/3 cup sugar
1/2 cup vegetable oil
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 4 bananas)
1 cup pecans (or nut of your choice)
Preheat the oven to 350 degrees.
Mix oil and sugar.
Beat in eggs, then bananas, then dry ingredients.
Enjoy with a slab – no, no, just a pat – of butter and a hot cup of coffee. By the fire.