Dear P.J. You will not believe this, but my go-to recipe for banana bread, and my late mothers' as well, was from the cookbook volume of the 1949 World Scope Encyclopedia. It's a very plain recipe with just butter, sugar, well-beaten eggs, 2 ripe bananas-well-beaten, a whole 2 tsps of sour milk, flour, soda, salt and vanilla, all added in that order and then you bake it for about an hour in a 300º oven. No nuts, no spices, no wheat germ, no cooking down the bananas to get "banana juice" and then sliced bananas baked on the top; no this, no that. Just simple, good banana bread with excellent taste and texture that gets more moist the second day if you wrap it in tinfoil after it completely cool. It was excellent with butter and raspberry jam-my favorite, but raspberries are now a migraine trigger so that's out. Bummer! I have been thinking that I need to make some recently, thanks for reminding me. I can also highly recommend using frozen bananas. They make excellent banana bread and are ready any time that you want them. They turn liquidy and are very easy to mash. And, btw, bananas make very good jam as well. Google "Banana Jam," "Monkey Butter," or "Monkey Banana Jam" and pick one to your liking. You won't be disappointed. Hmmmm-that's an idea, too.

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