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Bad Day Banana Bread

Updated: Jun 23, 2022

A look inside the feelings caused by this pandemic, oh and some yummy banana muffins to ease the gloomies.

Hi everyone, I am so pleased to have you back in this special place with me as I share some truths with you all. I had planned to share the amazing weekend I had glamping (it was on my Facebook stories if you missed it- and don’t worry I will share the recipes and experiences from that trip soon), but it’s really on my heart right now to share how this pandemic is directly effecting me and, I’m sure, so many other parents.

First, I would like to say that I respect all other people’s opinions on how they are handling this situation and I ask that I receive that same respect here. I have made the choice to send my child to an in person Pre-K that I was incredibly fortunate to get him enrolled in. To give a little background- my son and I moved from Virginia to Georgia at the end of March just as the shelter in place began. This meant his preschool was closed a few weeks prior in Virginia, not giving him the opportunity to say farewell to his friends or teachers. Then the preschool I got him enrolled in here in Georgia had already closed their doors. This left us home together, sheltering with no ability to create a social framework for him- difficult for my gregarious 4 year old. We managed those lonely 4 months, and while nervous, we were both thrilled for him to rejoin children his age and go to school.

Oh, and that’s right, I’m building a new real estate business from the ground up through all of this. Georgia is not where I grew up, nor where I went to college, nor a place where I really spent any significant amount of time in. So trying to build a foundation for my business was going to be no easy feat, then add in the pandemic and take away any organic way to socialize and meet people. It’s been hard, and of course not just for me, but for everyone.

Fast forward to this week. I have a full schedule of previewing homes to prepare for an Open House I would be hosting on Saturday, meetings, and several other administrative tasks. Alarm is set for this morning, wake up to get the day moving and boom, there it is- there has been exposure in the building and we have to close our doors. It was not in my son’s class which eased the anxiety a bit, but now we’re talking about the inconvenience. All meetings cancelled, open house cancelled, redirect efforts to being home with a 4 year old, and to be completely honest, fight those gloomy feelings that come along with this type of constant disruption.

Could it be worse, absolutely, and I am thankful for my and my son’s health, 100%; but this life we’re all living is HARD. Can we all agree on that? If you’re a parent out there and you’re struggling with how to maneuver this new world we’re in- balancing parenting, working, being a working from home stay at home parent and teacher (WTH is that anyway?!). I’m right there with you, and since I know you could use it, I am about to share a family recipe with you from my Mema. I hope it may ease your soul in these turbulent times.

These muffins, or should I say banana bread, (whatever pan you put it in, boom that’s what you get- muffins, bread, mini muffins, bundt pan 🤔) couldn’t be easier. I posted an image of the original recipe from my Mom’s recipe box. It was my Mema’s recipe, my mom’s mom, and we miss her dearly. You’ll notice it says “Banana Nut Bread”. Sue me, I don’t like nuts in my banana bread, muffins, Bundt… so you won’t find any in my pics. As always, do and add what you like because after all you’re the one eating it!

This recipe will always make you glad to see those bananas turn a little too brown. That will make the sweetest and most delicious muffins (I’m just going to say muffins now). My family has done it for years and I have some dear friends that still live in Virginia who text me for this recipe on the regular (love you Sammy and Angie!). You can find the quick cooking videos on my Stacy Patrick, C21 Facebook or Instagram page. Ok, so let’s get to it so you can make it too!

Gather your ingredients and preheat the oven to 350 degrees. The “shy of a cup “ cup of sugar was accidental- didn’t check the pantry before the shopping trip, and had the bananas had been sweeter would have been fine in my book, but unless you know those puppies are extra ripe, go with the whole cup.

Next, cream together the oil and sugar. Or Crisco if you’re checking out that original recipe up there, never have I tried that. Full disclosure there is Crisco in my favorite Christmas cookies! Moderation right?

Next add those super ripe bananas and eggs and blend together. Get yourself an adorable 4 year old sous chef to do the mixing for you, if you want to be extra cute.

If you want to follow rules, first sift together all of your dry ingredients, then get over yourself and add it into the wet mixture and mix until just combined!

If you want to add in those nuts (or chocolate chips or raisins or whatever!) do that now and mix with a spoon. Then transfer batter into greased muffin tins, or whichever baking vessel you’ve decided on.

If you watch the cooking videos, you’ll notice things get extra tricky doing this one handed!

Last step, bake ‘em up! 15-20 minutes for mini muffins (pictured here), 20-25 minutes for regular sized muffins, and 1 hour for a bread pan. You’re on your own if you try a Bundt, I’ve never actually done that, but I imagine similar to the bread.

Enjoy! I know I’m going to- heated with a nice slathering of butter. And seriously, hang in there, we’ll all get through this together- not to sound like a cliche.

Banana Muffins

Ingredients:

  1. 1/3 cup vegetable oil

  2. 1 cup granulated sugar

  3. 2 ripe bananas

  4. 2 large eggs

  5. 2 cups flour

  6. 1 teaspoon baking powder

  7. 1 teaspoon salt

  8. 1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees and grease mini muffin tins. Cream together oil and sugar until combined; add in eggs and bananas and mix until combined; add dry ingredients and mix until just combined. Spoon batter into muffin tins (a cookie scoop works perfect for this). Bake for 15-20 minutes or until a toothpick comes out clean!

Note: It makes about 30 mini muffins so freezing some in a plastic freezer bag keeps them from going to waste and they defrost perfectly.

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