Weekend recipe

banana bread/muffins
1/4 C. oil
2 eggs
1/3C. honey
3 bananas, mashed well
1t. vanilla
Heat oven to 350'F. Combine these wet ingredients well and set aside.

1-1/3C. whole wheat flour
3/4t. salt
1/2t. baking soda
1/4t. baking powder
3/4t. freshly grated nutmeg

Sift together. Stir in wet ingredients until combined completely, but do not over-mix. Pour batter into a small, greased loaf pan. Bake for about fifty minutes, until golden brown and fragrant. Let cool completely. If you want muffins, ladle 1/4C. of batter into each of eight-ten greased muffin cups and bake for about twenty minutes, keeping an eye on them near the end.

Options: You can add one cup of crushed nuts or a cup of finely diced, dried fruit, or a half cup of chocolate chips. You can add one teaspoon of cinnamon and one teaspoon of powdered ginger to the nutmeg, if you wish. If you do this, let the bread/muffins sit overnight for the flavors to develop fully.
You can even buck this up with a little dark rum or whiskey while it's cooling. When it's cool, wrap it well and refrigerate it for at least two weeks.

This makes excellent toast, and is especially good, toasted, with peanut butter or almond butter on top for a quick breakfast. When it's stale, it makes outstanding French toast.