My trip home from work was even more precarious than the ride in. If I had been just seconds ahead of myself, my car would have been in a collision with the car that barely missed me as I was headed south on Middle Grove Road. A car approaching the Grange Road intersection with Middle Grove Road never stopped at all. As I approached the intersection, the car just kept going and crossed in front of mine, missing me by just a few feet. I was going about 30 miles per hour and her car just flew through the intersection. I applied my brakes but lightly because I didn't want to spin out. I was OK and kept going. In my rear-view mirror, I could see that her car spun and ended up in a snow bank on the other side of the road. I realized I was just seconds away from a bad collision, and I was very grateful, and very careful, the rest of the way home.
Tonight I am baking a banana walnut bread for my office mates, and will bring it into work with me tomorrow. It is made with a familiar batter of no particular recipe, just one I've made up and adapted over the years. It made enough batter to fill a bundt pan and two mini-loaf pans. I'm hoping it comes out as well as it usually does. I think my friends at work deserve a nice loaf of banana bread after the challenges we had just getting to and from work today! It's in the oven right now and it smells great already.
BANANA WALNUT BREAD (bundt cake size)
Grease/flour or spray 12-cup bundt pan.
- 4 over-ripe bananas
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup milk soured with 1 teaspoon vinegar (or 1/2 cup buttermilk)
- 4 eggs
- 3 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
In a separate bowl, stir together dry ingredients. Add to the wet and mix until well combined.
- 1 cup chopped walnuts
Pour batter into prepared pan (leaving at least an inch space at top) and bake for 50-60 minutes or until cake tests done (when knife or skewer comes out clean after it is inserted in the center). Mini-loaf pans take about 30 minutes - test for doneness. Cool in pan for 15 minutes (no longer), turn out onto cooling rack. Wrap when completely cooled.