While we certainly did not have most of those things this past weekend (oy! so busy we are these days) we did make banana bread. The recipe a classic. Not just like mother used to make, exactly what mother used to make!
My mother sent me her recipe for banana bread. The same recipe she’s been using since before I was born. The recipe from The Good Housekeeping Cookbook, an earlier version of which she received as a wedding gift and still uses today.
The basics are this, for one loaf:
1 3 / 4 c flour
2 tsp baking soda
1 /4 tsp baking powder
1 /2 tsp salt
1 /3 c butter (recipe calls for shortening, but we used butter)
2 /3 c granulated sugar
3 mashed bananas (overly ripened work best)
To make this, you need three bowls. In one of your bowls, cream the butter and sugar with a mixer, then add eggs and mix until light and fluffy. I added some vanilla extract to the wet mixture. In a second bowl, sift all dry ingredients. I added a little cinnamon and nutmeg to the dry ingredients. In a third bowl, mash up your bananas. I added some creme de banane liqueur to these to enhance the flavor.
Slowly incorporate all ingredients with a mixer by alternating flour and bananas into your wet mixture. Done. Dough. Ready.
This is where you can get inventive. Or not. I ended up opting for a very classic combination and added chopped walnuts and chocolate chips to the dough. You can, of course, add whatever you like (or nothing at all).
Using a rubber spatula, put your dough in a greased loaf pan. Bake at 350 degrees for about an hour, until a knife comes out clean. Let your bread cool on a wire rack before slicing.
And, there you have it. A simple, classic recipe that reminds you why you love food and why you love the Fall. And why your mother’s recipes are the best.
Serve with tea or coffee. Preferably on a cool Fall day, when you don’t want to go outside.