My Mom is a great cook and baker! She’ll never admit it, but it’s true. She learned everything she knows from her mother and continues to rep the family recipes whenever I’m home, for holidays, or just to sent me random care packages. Hey, you’re never to old for a few baked goods from mom, right?!
Two of my favorite recipes she has up her sleeves are Pumpkin Bread & this Banana Bread. I don’t know what it is about the Pumpkin Bread, but it never tastes the same when I make it. Maybe its the pan I use, the type of spices, or so other random thing…I’ll get it one day, I’m sure. Until then, I’m working my Banana Bread muscle!
My Mom’s Banana Bread is so full of flavor. The trick is to get the banana just right when they are starting to soften and brown on the peel. If you can wait an extra day or two instead of eating them ripe, you’ll be in good shape. Between the banana, cinnamon and vanilla, it’ll pack the sweetest punch. I’ve often had banana bread (made from a variety of stores or people) that tend to be a little on the dry and crumbling side. But not this one! It’s so moist and melts in your mouth. Add some butter on top, and it becomes even more decedent!
Not that I need to admit this….but I could easily finish off a loaf of this by myself. Luckily, Ronnie has been around to help me this time but I’m still enjoying it for breakfast, lunch, dinner or just snacking. I’m starting to think I should have made 2 loaves…Next time, for sure! But enough about me and my love for it….try it yourself!
– 2 cup flour
– 1 tsp. baking soda
– ½ cup butter
– 1 cup sugar
– 2 eggs
– 1 cup mashed banana
– 1/3 cup milk
– 1 tsp. vinegar or lemon juice
– 1 tsp. cinnamon
– 1 tsp. vanilla
1.) Cream butter and add the sugar until it’s completely combined
2.) Add eggs and bananas, blend thoroughly
3.) Combine milk and vinegar or lemon juice
4.) Add dry ingredients to banana mixture, alternately with milk, beginning and ending with dry
5.) Blend well after each addition
6.) Grease and flour bottom of loaf pan. Pour in batter, cook at 350, 60-70 minutes, until bread springs back when lightly touched. Remove from pan and cool on wire rack. *NOTE – I try to let it cool every time and I never make it 😉
What are some of your favorite family recipes?