I’ve made some pretty amazing friends over the years, some of which I had the privilege of living alongside.
Christy is one of those special friends that I absolutely adore. We made wonderful memories together, tried our best at cooking for each other once a week, played practical jokes on our fhe brothers from ‘Heaven’ (Cedar City, Ut), wore ‘naked suits’ (wow, I need to post a photo of those…wonder where they are…) to the BYU football games, and just plain had a blast together!
She loved to make chocolate chip banana bread Sunday evening. And we, of course, (my sister Dez, Amos, Laura, Sara, and I), all loved to eat it. It was a special recipe…foolproof, and tasted best hot from the oven, with a glass of milk. I can see us now: sitting together on the linoleum kitchen floor, enjoying Christy’s treat, laughing and chatting together…good times!
I of course wrote down the recipe one of those nights, and always refer to it when making banana bread. Thanks Christy! Can’t make banana anything without thinking of you. 🙂
We had a few overly ripe bananas that were calling to be made into something greater. Oh, and some blueberries on their last day or two as well.
Spelt Banana Bread Muffins with Blueberries
1/3 c butter (use coconut oil if you can’t do dairy)
1/2 c raw sugar
1/2 c almond milk
3 bananas (overly ripe are always best)
1 tsp salt
1/2 tsp baking powder
2 c spelt flour (whole wheat would be great too)
1/2 c blueberries
1. Preheat oven to 350 degrees.
2. Mix all ingredients, (gently fold blueberries last) but don’t over-mix or the bananas won’t be as fabulous.
3. Pour into greased baking pan and bake for 40 minutes.
For speed, we cooked ours in the muffin pan for about 15-18 minutes. Enjoy! These made a tasty and quick breakfast for the designer the following morning, and a snack for the rest of us at the park.
Makes one loaf or a dozen muffins.
Do you have a favorite recipe from a roomate or friend that you refer to, as I do Christy’s famous banana bread?