I just put a banana bread in the oven after being quite proud that I
hadn't forgotten to add the bananas this time (almost did last time!)

As I was cleaning up the counter I began to close the egg carton.
Hmmm, strange. I thought there had been only four eggs in there when I
opened it, and I see four eggs.

DUMMY! Rush for the oven where luckily the bread had only spent about
60 seconds. Pulled out the pan, poured the batter back into the mixing
bowl, and it hadn't started to firm up yet. I cracked in the two eggs,
got it all mixed and back in the oven.

It looks OK. Time will tell.

It's H#LL to get older but I guess it beats the alternative.

gloria p

James Beard's Banana Bread 1 loaf

2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 c. butter
1 c. granulated sugar
2 eggs
1 cup mashed very ripe bananas (about 2)
1/2 c. milk
1 tsp. lemon juice or vinegar
1/2 c. chopped nuts

Sift first three ingredients together. Cream the butter and gradually
add the sugar. Mix well. Add eggs one at a time, then bananas and mix
thoroughly. Combine milk and lemon juice which will curdle a bit.

Slowly and alternately fold in the flour and milk mixtures, beginning
and ending with the dry ingredients. Mix well after each addition.
Stir int he nuts, then pour the batter into a lavishly buttered 9x5 inch
pan and bake in a preheated 350deg. oven for one hour or until the brad
springs back when lightly touched in the center.