Handwritten Recipes: Aunt Viola's Heirloom Banana Bread

In case you're wondering, the 'i' in 'Viola' is a long vowel sound - not like the instrument.  Say it with me: "Vie-OH-lah."  Yes, that's it.  Aunt Viola was my great great aunt, my great-grandmother's sister.  This recipe has made its way to my hands via my most excellent cousin Becky.  She knows me well (for proof, look closely at what's in parenthesis beside the chocolate chips in the ingredient list).  Cousin Becky, you're a winner.  

Aunt Viola's Heirloom Banana Bread

1 c. sugar
1/4 tsp. salt
1 stick butter
1 tsp. baking soda
2 eggs
4 mashed bananas, frozen then thawed (this is extremely important.  Don't you dare use fresh bananas)
1 1/2 c. flour
1/4 c. nuts (optional)
1/2 c. chocolate chips (not optional)

Mix until well blended.  Stir in chocolate chips and nuts.  Pour in greased loaf pan.  Bake at 350 about 1 hour or until cooked through.

What's been keeping us busy, you ask?  Besides, of course, making and eating banana bread, naturally. 

 

Well, things like this: a 17-month old who's chatty and likes to pull books off of shelves (and then smiles a melting smile and flashes those blue eyes) - and preparing for my first ever CRAFT FAIR on Saturday 4/26 - and getting a community garden plot (20'x20' of local investment!) - and trying to firm up some farmer's market plans.  Oh, and neighbors and friends and visitors from out of town and local restaurants and spring time and surprise snows and kids.

Just a few little things.  But there's always time for family, and Aunt Viola's banana bread.  Naturally.