There are a lot of positives to having a baby: the miracle of birth, the revelations about the preciousness of life, the somber bestowing to parents a new purpose and responsibility. The epiphanies go on and on. But the real beauty of bringing home a new baby is the free meals.
When my twin daughters were born, our church family fed us three times a week for two months…two months! We ate casseroles and lasagnas and chicken potpies. They brought their best, for-company recipes, complete with desserts. It wasn’t a great plan for shedding those pregnancy pounds, but it was a load off my mind (though not off my thighs and rear end).
Being a first time mom was excruciating at times. I had dreamed of being a mom my whole life but the reality of it hit me hard. We had no family in town and I had convinced myself that it was all on me. The pressure led me to one afternoon, alone in the house with two squalling infants, crying and telling my girls, “I’m so sorry I’m your mom! I don’t know what to do!” My hormones were at Threat Level: Inferno.
Soon after that break down, a woman from church brought us a meal. When she brought the food and laid it out on the kitchen counter, she stepped into the living room to check out the babies. Then she sat down beside me on the sofa and said, “I know this is hard but it’s going to get better.” I must have had HELP ME written all over my forehead. Her few words of kindness were a succor to my soul.
I couldn’t tell you what she brought for supper that night other than a loaf of banana bread. Months later, when I was a little bit more myself, I asked the woman for her recipe. The taste of the bread, paired with her sweet words had remained in my mind. I’ve been making the bread ever since.
This recipe makes two loaves. When making the banana bread, it’s become our family’s tradition to keep one loaf and ask the Lord who should get the other loaf.
Over the years, we’ve had lapses into greediness and we’ve tried to eat the second loaf, too. But like the Israelites who were warned not to gather more manna than they needed, the second loaf never tastes as good as the first one, convicting us that sharing really is caring.
Find a way to share with someone today. It doesn’t have to be baked goods or handmade quilts (no wonder grandmas are so beloved!), but there will be a multitude of opportunities available to you, if only you keep watching for them.
In case you would like to share a loaf of this banana bread, I’ve included the recipe below:
Share-a-Loaf Banana Bread
(makes two 9×5 loaves)
3½ cups all-purpose flour
2½ cups sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4-5 ripe bananas (makes about 2 cups mashed)
1 T lemon juice
1 cup vegetable oil
½ cup + 2 T buttermilk
2 tsp. vanilla extract
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Puree bananas in a blender. Add lemon juice, oil, eggs, buttermilk, and vanilla. Blend until smooth. Add to flour mixture and mix well. Grease and flour two 9×5 loaf pans. Pour the batter evenly in the two pans. Bake at 325-degrees for 1 hour and 10 minutes.