One of my favorite things that my wife makes on the Memphis Pro is banana bread.

Banana Bread

2 cups All-purpose Flour
3/4 cup Sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 Cups Bananas, ripe, soft, darkly speckled and mashed well
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

Preheat grill to 350 degrees. Grease bottom only of regular loaf pans, set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pans; bake until loaves are golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

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Oh, yeah.  I'm dreamin' of sittin' on the deck in the morning sun, with a big cup of strong coffee and plenty of this banana bread.

Either Coffee Or a Pumkin Spiced Latte 

Oh, yeah.  I'm dreamin' of sittin' on the deck in the morning sun, with a big cup of strong coffee and plenty of this banana bread.

And there's nothing wrong with a big ol' slice of this bread with a huge glass of milk.

And there's nothing wrong with a big ol' slice of this bread with a huge glass of milk.

I need a thumps up!!!

And there's nothing wrong with a big ol' slice of this bread with a huge glass of milk.

One of my college teammates always had horrible lung and sinus congestion.  The trainer put him on some sort of Japanese dairy-free diet, saying, "Dairy makes congestion."  It cleared up right away.  I see him once in a while—he still uses it somewhat.