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banana bread and cucumbers

January 3, 2008

Some very strange and interesting things happen when moms are sick and dads are left in charge. The stomach bug that hit us last week came at a pretty inopportune time (though, thank the Lord it missed Christmas). We were pretty much out of all food except for Christmas goodies, and it was clear that I was in no condition to go to the grocery store, so my husband sat next to me on the bed with a pen and paper and asked what he could pick up from the store. I only vaguely remember the event. I was delirious and not really wanting to think about food at all, so my instructions were few. I knew that I would need supplies to make baby food, because I was out of everything except prunes. So I told him to get whatever he and the boys wanted to eat, plus some apples and anything else that was on sale for making baby food. Then I remember telling him to buy “bananas, lots of bananas.”

I woke up later that day to a freezer full of the processed foods that I have sworn to eliminate from our diets, and on the counter a fantastic array of food for the baby. Apples, pears, squash, carrots, and a bag of something green that I assumed was zucchini. There were also two very large bunches of nearly brown bananas. My original thought for the bananas was not baby food. I intended them to be a ready snack for anyone, baby included, while I was too ill to cook. But my husband assumed that they were for baby food, so the brownness didn’t matter. In reality, I don’t make baby food from bananas. When the baby eats bananas, he eats them fresh. We tried to eat all the bananas, but the baby can only eat so many, and with more of us sick each day, we were having a hard time keeping up. So I made banana bread.


This recipe is my own. It uses a lot of bananas and makes two loaves, so it is great for banana emergencies.

Banana Bread

  • 2 c. mashed bananas (approx. a whole bunch)
  • 1 c. sour cream
  • 1/2 c. butter, softened
  • 1 1/2 c. sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 c. flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder

Preheat oven to 350. Grease 2 9X5 loaf pans. Sprinkle the pans with cinnamon sugar. Blend together bananas and sour cream. Set aside. In large bowl, cream butter and sugar. Beat in eggs and vanilla, then add banana mixture. In separate small bowl, combine dry ingredients. Fold into banana mixture, stirring until just mixed. Spread into pans. Bake 1 hour or until toothpick comes out clean.


Oh, and by the way, the bag of green stuff turned out to be cucumbers, not zucchini. I think there are about 12 of them in there. I have no idea what to do with 12 cucumbers! I imagine neither I or the baby would enjoy the result if I tried to turn them into baby food. Pickles, maybe??

2 Comments leave one →
  1. kim permalink
    January 3, 2008 4:46 pm

    That is too funny! When my hubby is left in charge it’s not the groceries that concern me it’s what he finds in there closet for them to wear. I tell him there is a reason they haven’t worn that in a while and it is hanging in the back of the closet. It is probably too small. 🙂

  2. January 8, 2008 5:44 pm

    I love it! That is how I have felt for the last 8 weeks, and only now am I begining to realize what my poor family has suffered… Though my husband is much better than my dad. When I was little, my mom got snowed in at work, and couldn’t come home, so he made us BPJ’s on Rye Bread for dinner, and corn flakes with apple sauce on top for breakfast… yum!

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