Today I have chosen to write about quick breads. They have earned that name because they are quick to make. There is no yeast involved, only baking soda as the leavening agent.

I prefer to make my own quick breads, but have resorted to mixes every once in a while. I like the mixes with blueberries, but have used frozen berries only slightly thawed.

My favorite quick bread to make is banana bread. My grandmother used to make that all the time and I have her recipe. Grandma probably made banana bread for the same reason I made it this morning. I had some bananas that should we say were past their prime.

I mashed them up and added them to my bread. I have also found that this recipe translates easily to almost any quick bread that has about one cup of some kind of fruit. I have made pumpkin bread as well as apple bread.

When I made the quick breads, I used loaf pans, some non-stick and others that I sprayed with non-stick spray. I found that often a piece of the bread stuck to the bottom of the pan. I did not remember this happening before.

That is when I remembered grandma’s pans. She had two pans that were shaped kind of like kidneys. That is what she always used. There is no non-stick feature at all. I asked grandma about her pans one day when I was at home. She told me they came from an old cooker she had that she no longer used. They nestled inside of the cooker and water came up around them. Not sure what that cooker was for.

By the time I got to grandma’s house after she and grandpa died, the pans were still there. I was very happy to retrieve them. I have used them ever since. The bread cooks thoroughly and browns nicely in them. They also release the bread after about 10 minutes of cooling time. No sticking with these pans either.

My husband likes all kinds of quick breads so I have been making them for him. I have made blueberry, apple, pumpkin, lemon poppy seed, and of course, banana. My niece posted a photo of her grandson who brought bananas to Grammy’s to make banana “cake,” she wrote. That is what made me think to make banana bread this morning.

I also have a recipe for banana cake that is frosted with a light icing. Every once in a while, I make that with those over-the-hill bananas.

When we were on our cruises the bananas were fresh at the beginning of the cruise, but after a while we were getting browned ones. They were not spoiled they merely were put into the refrigerator so they turned brown.

I read somewhere about putting bananas into a dark plastic bag. That is my approved method for keeping them as fresh as possible. They stay fresh for nearly a week if your bananas last that long.

We go through a lot of bananas. Don eats a banana every day. I eat one once in a while. The last time I had some that were nearly over-the-hill I made a fruit compote with grapefruit, orange, and bananas. I added just enough sugar to make it juicy. It had to set a while for the juice to form. My grandmother used to make that fruit combination often. That is absolutely my favorite fruit combination.

The thing that grandma did that I did not like was to cut up bananas, add milk, and a little sugar. I preferred just a plain banana, thank you. I know why she did her bananas that way.

You could feed a family of four with only two bananas when you cut them up like that. If you got a whole banana, it took four bananas. Grandma came through the Depression and she knew how to make things stretch.

To me, bananas have to be just so or I do not like them. I prefer them to be on the green side. I can tolerate them if they are just slightly ripe as well. If they are too ripe, I add them to my smoothie. They sweeten the smoothie. They are fine in there.

BANANA BREAD

1 c sugar

2 c flour

¢ c softened butter

¢ tsp salt

2 eggs

1 tsp baking soda

2 T water

¢ c nuts (optional)

1 c mashed bananas (3)

Cream sugar and butter. Add eggs and beat. Add water and bananas. Combine flour, salt, and baking soda. Combine with the banana mixture beating in a little at a time. If you are going to add nuts, add them at this point. Just mix them in. Bake in two small pans at 375 degrees for 45 – 50 minutes. Test with a toothpick. Cool for 10 minutes then remove from the pans.

Enjoy.

I know that when I talk about a recipe, I have to include it. For those of you who like to bake, this is for you.

Ann Swanson writes from her home in Russell, Pa. Contact at hickoryheights1@verizon.net.