Ah, Banana Bread. Is there any other baked good that you have to plan a week in advance to make. You might get your craving for Banana Bread on a Monday, but by the time you buy the under-ripe super market bananas and wait impatiently for them to ripen it might be Sunday, and by then you might have a whole new craving. That’s why when I was presented with three perfectly ripe bananas by my visiting in-laws, I knew I had to seize the moment. Banana bread must be made.
Actually, in truth the bananas could have used a day or two more. Then they would have been overripe – totally black and ugly – absolutely perfect for banana bread. But these three normally ripe bananas would have to do. When peeled and mashed they gave me almost a cup and half of banana mush – the amount needed to make my mom’s famous banana bread.
Now my mom makes this bread for everything. When I was growing up it was her go-to homemade Christmas gift, her go-to breakfast item, heck, there were times it was her go-to dessert. Because this bread is dense and moist it can serve all of these purposes and more. Plus it freezes beautifully. Many people have received previously frozen banana bread as gifts from my mom and were never the wiser.
The only thing I’ve ever changed about my mom’s recipe is the spices. Since I’m addicted to nutmeg I always tend to add bit of freshly ground nutmeg. This time I also added in a pinch of cinnamon. Personally, I think they give the bread a nice warm spiciness, but to honest, Mom’s original recipe works just fine. You really can’t go wrong – either eat it yourself or give it away. Or just hoard it in your freezer, since you never know when that banana bread craving will attack, and there’s no better way to be prepared.
Makes 1 loaf
1/2 cup butter
1 cup sugar
1 1/2 cup mashed bananas
2 eggs beaten
1 t. vanilla
2 cups flour
1 t. baking soda
1/2 t. salt
1/2 cup milk
pinch of nutmeg and cinnamon (optional)
1/2 cup walnuts or pecans
Preheat oven to 325 degree. Butter and flour a loaf pan.
Combine the flour, baking soda, and salt in one bowl and set aside. Cream butter and sugar together. Add in the mashed bananas, eggs and vanilla. Add in the flour mixture. Add in the milk as well as the nutmeg, cinnamon and nuts it needed.
Pour mixture into the prepared loaf pan. Bake for 1 to 1 1/2 hours. Remove from oven and let rest in the pan for 15 minutes. Then remove from pan and let fully cool on a rack.
To freeze – double wrap the loaf in aluminum foil and place in a zip lock plastic bag.