Just The Girls

Miss O. and I are on our own for the next few days.

M. headed out on a business trip this morning and won't be back until mid-week. Not going to lie, I'm going to miss him and his help! Now that Miss O. is 5, she understands that she won't see him for a few days. She woke up this morning, already in a panic, about when Daddy will return.

So, I've tried to plan some fun things for us to keep her mind off who isn't here.

We're going to head out to a local fruit farm, that is having a Fall Fest this afternoon. The cider and doughnuts should be a distraction for at least a few minutes, right?

This morning we made her favorite bread for breakfast, Butterscotch Banana Bread. I had a few (5) really ripe bananas that needed used up, plus a slice with some fruit in the morning makes a really quick and easy breakfast on school mornings.

Want to make some?

Here's the recipe.

1/4 C. canola oil
1 C. dark brown sugar
2 eggs
1 C. mashed bananas (about 2)
1 teaspoon vanilla extract
1 3/4 C. all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 C. skim milk
1/2 C. butterscotch chips

Preheat oven to 350 degrees, and spray loaf pan with cooking spray. In a bowl, beat the oil and brown sugar together. Add the 2 eggs, mashed bananas, and vanilla. In another bowl, mix the flour, baking soda, baking powder, and cinnamon together. Add flour mixture slowly to the banana mixture, along with the skim milk. Mix only until moist. Add butterscotch chips, and pour into loaf pan. Bake for 45 to 50 minutes. Bread is done when a toothpick inserted into the middle comes out clean.

It is so good.

You could use plain brown sugar, but the dark gives the bread a beautiful caramel color. I also use more than 2 bananas, depending on how many I need to use up. Last night I used 5, and added a few more butterscotch chips on top before I put it in the oven.