A Recipe for Homework and Banana Bread

I spend the afternoon cooking yesterday to nurse my wounds from a terrible day. Nothing earthshattering to complain about over here, it was just one of those awful days you just wish would end already. The crux of it it was homework. Yep, 7th grade homework to be specific. When you have a Twice Exceptional kid , school can be pretty interesting---and not in a good way. When a gifted/reading LD (learning disabled) ADHD kid has three Language Arts projects due at one time in addition to math, science, horn practice and whatever else they throw at him on a weekend it can be downright ugly. Add a time crunch,a soccer game, a sleepover, a disappointment and mix well. What you get is a blob of a kid and a homework meltdown. The details are fuzzy, but somehow we collected our puddle of a kid, got some homework done, and made it to the soccer game. It was a beautiful afternoon. The boys won the game. Mom was a mildly refreshed wreck. (Even socializing and sunshine couldn't fix her mood!)

This is a situation in which I cook. I've said it many times. Cooking saves lives. My kids are alive because I get in the kitchen when I can't do anything else. Last nite, we had an overnight visitor joining us for dinner, so a dinner plan was in order. I was far too tired and far too unprepared to make an entire meal, but I rallied. Our favorite Pepperoni Pineapple Pizza was called in from Giovannis and I dashed out to the store for veggies. In minutes, we went from Nada to Pizza, Mixed Green Spinach Salad, and Grapes. A simple meal, but a classic meal---and a Corona with lime for the adults. Once in the kitchen, the cooking vibe kicked in. Five overripe bananas and a Sunday brunch birthday party compelled me to head for my favorite Banana Bread Recipe. Here it is. Happy munching and remember, Banana Bread saves lives! Hugs, Holly

Banana Bread
from Emeril LaGasse, 2003

Ingredients:

10 TBSP butter, melted plus some for greasing bread pan
1 c. mashed ripe bananas (2 large, OR 3 or 4 small bananas)
1/2 c. sour cream
2 large eggs
1 1/2 tsp. vanilla
2c. cake flour
1 TBSP flour for dusting bread pan
3/4 c. plus 2 TBSP sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp salt
1 cup chocolate chips ( we like dark/bittersweet)
1/2 c. Pecans (or Walnuts)  for sprinkling on top or mixing in (toasted nuts are especially good).

Preheat oven to 350d.

Lightly grease a regular 9x5x2 loaf pan or two smaller ones with butter and lightly dust with flour, shake out any excess.

Puree bananas, sour cream, eggs and vanilla in food processor.

Sift/ mix cake flour sugar, baking soda and salt in the bowl of an electric mixer using whisk attachment.
Add 10TBSP butter and mix on medium-low speed until blended. Add banana mixture in 3 batches incorporating well after each addition. Fold in chocolate chips. Pour into pan (s). Top with nuts.

Bake until lighly browned. Approximately 1 hour and 10 minutes.