Peggy's Hummingbird Bread (The Fruit of the Spirit is . . . Love)

When I was a little girl, Peggy, our next door neighbor, made the most wonderful banana bread. My mom didn't bake much so when I caught a whiff of Peggy's creation wafting over from next door, I knew we were in for a treat. As a child, however, the name Hummingbird Bread caused a bit of concern. I had visions of tiny diced birds being stirred into the batter. Peggy assured me that wasn't the case but neither she nor my mother were able to explain the reason for the name. It really didn't matter—it was delicious.

 Before dear Peggy died, she passed the recipe on to my mother. I was grown by then so Mom quickly passed it on to me. I make it several times a year and it's become the traditional Christmas gift to all the neighbors. I also make it late in the afternoon when company is coming to fill the house with the delicious aroma (so, hopefully, no one sniffs and says, "Oh, you must have cats!") The poor recipe is now tattered, stained and almost unreadable.

Like Peggy's bread, a lovely aroma can be a powerful influence over more than just our taste buds. A familiar smell can instantly evoke a memory, change our mood or calm and comfort us. In the same way, God's Word and His unfailing love are like a wonderful perfume. When we breathe in His love and grace we are filled with a fragrant aroma to breathe out on the world around us. I have been touched by lives lived close to God that give off a divine essence. I want to smell like that too!

Lord, help me stay  lose to You so others may catch a whiff of your love and grace as our lives touch. 

"But thanks be to God, who . . .
through us spreads everywhere the fragrance of the knowledge of Him."
2 Corinthians 2:14
 . . .
Here is a readable copy of Peggy's Hummingbird Bread recipe:
Sift together:
     2 cups sugar
     1 teaspoon soda
     1 teaspoon cinnamon (I add a bit more)
     1/2 teaspoon salt
     3 cups flour
Add:
     2 cups chopped bananas (about three medium/large)—DO NOT MASH! 
     1 -8 ounce can crushed pineapple with juice
     3 beaten eggs
     1 teaspoon vanilla
     1 cup melted butter (2 sticks)
Mix all together and add:
     1 cup sweetened flaked coconut
     1 cup walnuts or nuts of your choice ( I leave the nuts out since my family    doesn't like them and my next door neighbor is allergic)
Place in two greased and floured loaf pans (or use sugar instead of flour for a yummy crust).
Bake at 350 degrees for approximately 1 hour (probably more) until a knife inserted in center comes out clean. Cool on rack. Cut around edges and gently pop out of pans. 
Peggy recommended spreading with softened cream cheese which sounds great. However, we gobble ours down before we ever get to the cream cheese.
I keep mine wrapped in foil in the fridge but it's probably not necessary. Freezes well.
 . . . 
Give it a try. Your house will smell wonderful and I'm sure Peggy would be pleased.
     

1 comment

  • This is the BEST Banana bread EVER! I’ve been given several loaves that last less than a day. I wish I could say I have been prompted by the Holy Spirit to share, but I don’t think He had time. THANKS ANNIE, for this recipe. I’ll share a loaf or two when I make some. See . . . I do listen to promptings. :-)

    Nancy

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