So lately, I’ve been very talented in getting stopped at airport security.
First, it was the macaroni & cheese. (I’m working on getting the recipe!)
Then, it was the banana bread. Well, I didn’t get stopped, but I did run it through the X-ray machine to prevent getting inspected.
And last week, it was a 9 volt battery. Yes, a little battery, that I took from my parents’ supply, tipped off the machine. And the TSA agent had to swab my purse, I suppose for explosive material.
While all of these items are legal, I suppose they appear questionable in the X-ray machine.
And to make your Fourth of July holiday a little sweeter, here’s the Banana Bread recipe I followed with excellent results!
Makes: one 9-inch loaf
2 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
4 very ripe bananas, mashed well
6 tablespoons unsalted butter
2 large eggs
1/4 cup plain yogurt
1 tsp vanilla extract
Preheat oven to 350 degrees. Coat 9 by 5-inch loaf pan with vegetable oil. Whisk dry ingredients together in one bowl. Whisk wet ingredients together in another bowl. Fold banana mixture into dry ingredients until just combined. Pour batter into loaf pan. Bake for 60 minutes, or until toothpick inserted comes out mostly clean.
This recipe was adapted slightly from America’s Test Kitchen Family Cookbook.
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