Let's talk the comfort food that is banana bread. Oh, warm banana bread smothered in real, salty butter. Oh, tiny chunk of heaven.
Great travel food for road trips (guess that's why Irving still bakes it), well appreciated at brunches, a wonderful breakfast and snack food. The all-round winner.
My Mum handed a great recipe to me for banana bread many trips around the sun ago and I still use the exact same recipe card today. There are no whole grains in it. Most of the time, I make substitutes to make it healthier but sometimes I just want a hug and this'll do it for me. Yep, I'm an emotional eater. And an emotional baker. I don't cry while I bake, but when I'm excited about some big event (and sometimes it's just an event, like a friend coming over that I see every week, that's enough of a reason for me) I whip out the recipes and flours and sugars. There's just something there for me.
In the following recipe, feel free to sub out half the oil with applesauce or plain yogurt. Feel free to cut back on a third of the sugar completely. Always use very ripe bananas, you need the sweetness from them (I throw one random banana gone brown into the freezer until I have enough to bake with, let thaw, peel and proceed with baking.)
Mum's Banana Bread
1/4 cup oil or butter, melted
1 lb bananas, mashed (3 or 4)
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
chocolate chips (optional)
- mix wet, mix dry, combine only to moisten dry ingredients.
- grease pan, bake at 350F 40-50 minutes
A note on my recipe card (yep, I make notes almost every time in my cookbooks too) says that in August '05 I added 1/4 cup cocoa, 1/4 cup wheat germ and 1/2 cup of raisins to a batch. That sounds yummy too!
Tell me where you take this recipe! Who do you share it with?