Howling Creek is filled with hand-me-downs of every sort. A toolbox that was my great-great(-great?) Uncle Boudin’s sits on top of the kitchen cupboards amongst great-grandpa’s fishing satchel and great-great-grandma’s egg-collecting basket. The dining room is filled to bursting with great-grandpa’s dining table, the Victrola from the old country house and grandma’s secretary desk. Uncle Sunny and Uncle Dom’s orchard packing crates are put to good use as various end tables and hall displays.
But it is the vintage kitchen gadgets that I love more than the rest. I swear by my great-grandmother’s mid-century electric mixer and will never understand how most modern kitchens get by without one of these beauties:
I can’t tell you how many times in my childhood I woke up to the smell of buttered banana bread broiling in this most handy of outdated kitchen gadgets. Best breakfast in the world.
Of course, despite my fond childhood memories, this delicious combination of bananas, cinnamon and chocolate is a bit of a lusty treat perhaps best saved for a romantic brunch for two!
Banana Yogurt Bread
½ cup butter
¾ cup sugar
2 ripe bananas
1 (8 oz) container plain yogurt
1 cup white flour
1 ½ tsp baking powder
½ tsp soda
1 cup flour
1 tsp cinnamon
½ cup chocolate chips
Mix all together in order given. Pour into greased 9x5x3 inch loaf pan. Bake 1 hour at 350 F or until toothpick comes out clean.
Cool in pan 10 minutes. Turn onto rack to cool completely. For easy slicing, wrap tightly in foil and store overnight. Makes 1 loaf.