Licking the Bowl

I come from a long line of cooks. I was lucky enough to have a family who fully appreciates home cooked meals, and I'm now getting to begin that tradition with our own little family. Some of my favorite memories are in my grandparents' kitchen, standing on a chair pulled up to the counter "helping". Recently, Pepaw (my grandfather) told me I was actually quite a good cinnamon roll roller. One thing we always did as kids when there was baking going on was licking the bowl.

I know that in today's hypochondriac society, licking the bowl where raw eggs are present is frowned upon. But hey, I'm 26 years old, and it hasn't hurt me yet. Licking the bowl is still one of my favorite parts of baking. In particular, my favorite batter to lick is banana bread.

I've grown up on this banana bread, and now when we have excess bananas, they get repurposed into this yummy treat. Because I'm not really a food blogger, I of course forgot to take pictures of the process. It is baking now, and it smells delectable. So, in case you have bananas turning black, here's a time-honored recipe to give them a little help.

Mom's Banana Bread
-1 stick of butter
-1 1/4 cup sugar
-2 eggs
-5 large over-ripe bananas, mashed well
-2 1/4 cup all purpose flour
-1 teaspoon salt
-1 teaspoon baking soda
-1 1/4 cup chopped pecans

Preheat oven to 350 degrees.

Cream butter. Add sugar to the butter. Add eggs and beat until creamy. Combine flour, salt and soda in a separate bowl. Add to sugar mixture. Stir in pecans. Spray bundt pan and pour in batter. Bake at 350 degrees for one hour. Cool, cut, and enjoy!