Banana Bread

My daughter is one and a half. She is into babies and dogs and sign language and right now all she wants to do are the dishes. She drags her high chair across the room to the sink and climbs up to hold a cup, a spoon, a bowl under the water. She does this for hours. Seriously: hours. Maybe she watched too much Downton Abbey in her infancy.

While she works as scullion, I can focus on my baking. I wanted to say "focus on my breaducation," but I wouldn't do that to you. Our newfound friendship is too special to me to devalue it with silly wordplay. Anyway, I like to bake. Mostly cakes, but also breads. I prefer recipes that emphasize fruits or nuts or vegetables instead of sugar and frosting.

Today I made banana bread. There was dark rum involved and vanilla. And blueberries. And brown sugar. I don't know if there are rules about adding too many flavors to your breads, but I care not about breaking a rule or two if the end result is pleasant. And it was. And I baked it in a bundt pan because that's how I roll. Get it? Roll?