When my younger daughter was in elementary school, she made a friend named Catherine. Often she came home with stories of her new gal pal and their budding friendship. I was delighted, of course, and, as was typical of my over-eager, best-intentioned, young mother self, I encouraged my daughter to invite her friend to our house. But despite my best efforts to encourage what I believed to be the next obvious step, my daughter was having none of it.
“She’s not that kind of friend,” explained my little sage (always wise beyond her years). Addressing what must have been a perplexed expression on my face, she further added: “There are all kinds of friends. School friends and home friends are not always the same. Catherine is a school friend.” Ultimately, I gave up on my pursuit.
Now, almost 19 years later, I think the light bulb may have finally fired. As I reflect on the friendships I have been blessed to have, I realize how right my daughter was. Not all my friends serve the same purpose in my life, though I love each of them with equal abandon. I have my go-to girls when I need a good laugh or cry; the steady Eddies (or Edwinas) who ground me when I’m off the rails; the girls who just wanna have fun (and are really good at it); the commiserators who assure me I’m not alone; and the dreamers who make it okay to think big.
They are my wonder women. My heroines. My saviors. My friends. Perhaps, as our little girl selves, some of us may have shared secrets under the sleeping bag fort at home, while others would have been eager to pass notes at lunch. Today of course, those lines are blurred into non-existence. I know only that I am grateful for each and every one of them, mostly because they are not going anywhere. We are in it for the long haul. They are just that kind of friend.
Banana Walnut Bread
(recipe courtesy of Cooking Light)
Let’s just say my daughter did in fact invite her friend home one afternoon. This might have been precisely the after-school snack to provide. Although this particular loaf is made healthier due to the use of rolled oats and whole wheat flour, it is no less sweetly satisfying.
3/4 c. buttermilk
1/2 c. plus 3 tbsp. quick oats, divided
6 oz. plus 1 tbsp. whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
5/8 tsp. kosher salt, divided
3/4 c. plus 3 tbsp. packed light brown sugar, divided
6 tbsp. roasted walnut oil, divided
1/4 c. chopped walnuts
1/2 tsp. ground cinnamon
1-1/3 c. mashed very ripe bananas (about 3)
1-1/2 tsp. vanilla extract
2 large eggs, lightly beaten
Preheat oven to 350°F. Stir buttermilk into 1/2 cup oats in a bowl; let stand 10 minutes.
Place 1-1/2 cups flour in a bowl. Stir in baking powder, baking soda, and 1/2 teaspoon salt. Combine 3 tablespoons sugar, 2 tablespoons oil, nuts, cinnamon, 1/8 teaspoon salt, and remaining oats and flour in a small bowl.
Add bananas, vanilla, eggs, and remaining brown sugar and oil to buttermilk mixture; fold in flour mixture. Spoon batter into a 9- x 5-inch loaf pan coated with cooking spray. Sprinkle walnut streusel over top. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes.
Remove bread from pan; serve warm, or cool completely.