Now here’s a reason to post: to preserver a favorite recipe!

Years ago, when we first moved to San Francisco, Beth worked as a cook at two restaurants on Haight Street—The Grand Piano and later at the Yellow Rose Cafe. Both are long gone and mostly forgotten. But we’ve been making the Yellow Rose recipe for banana bread ever since.

I hand wrote it on one of the blank pages in the bake of my first copy of the Moosewood Cookbook. (Am I dating myself yet?) This was one of my main cookbooks from my college days and into the ’80s, and it eventually got thoroughly worn out and tattered. So I copied it to a blank page at the end of the Broccoli Forest Cookbook. (See another theme here?)

Which brings us to tonight, with some really, really ripe bananas that were crying out to be made into bread. But where was th recipe? Broccoli Forest is also falling apart—less from overuse than just getting old. Regardless, where was the recipe? After pawing through the cookbook shelf and finding some loose papers, I found it.

But now I’m putting it on the blog so I’ll have a backup copy I can always find. And so can you. I heartily recommend, the Yellow Rose Banana Bread:

• 325 ° oven
• greased loaf pan
• gather ingredients:
  

  1½ cups	all-purpose flour
  1 tsp	salt
  1 tsp	soda
  1 cup	really ripe bananas
  1 ½ cups	all-purpose flour
  ½ cup	white sugar
  ¼; cup	melted butter
  1	egg
  ¾ cup	chopped walnuts

• sift together the dry ingredients
• beat together the wet stuff, making sure to really mash up the bananas
• mix in dry ingredients thoroughly
• stir in the walnuts last
• bake for 50 minutes

Voila!