All throughout my childhood, when there was a batch of bananas that was getting a bit too ripe, my mother would throw them into the freezer to be used in banana bread when the mood struck.
The peels would turn black in the freezer and look absolutely rotten, but the white flesh inside would be perfectly preserved. And when she would peel them and mash them into the batter, my sisters and I would be thrilled knowing banana bread was on the way.
The recipe (that originated from my grandmother, who got it from an old PTA cookbook) had one downside, the bread took an HOUR to cook. We could smell it baking and had to wait patiently while it took it’s sweet time to rise and caramelize on the edges. But when it was done, it was worth the wait. As I eyed the brown frozen bananas in my freezer the other day, I decided to make a loaf, and I told my kids my intentions. They were excited, but having mysteriously lost the recipe (probably nargles) I had to call in reinforcements. I texted my mom:
Me: Lost banana bread recipe please send via email. This is an urgent matter that requires immediate action.
Mom: Lol!I’m on it… I’m on it!
Me: Hurry they’re staring at me with their beady little eyes
Mom: On it’s way
The recipe was retrieved from my e-mail box, and I made the bread. And now, you lucky devils, I’m sharing the recipe with you. You’re welcome.
- 1/2 c butter - melted
- 3/4 c honey
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour milk (a little vinegar in the milk will sour it)
- 1 1/2 c flour (I use whole white winter wheat, and sometimes 1/2 c buckwheat mixed in)
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 medium bananas - mashed
- Preheat oven to 350 degrees
- Grease a large loaf pan
- In a medium size bowl, mix together butter, honey, eggs, vanilla, and milk.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients together in a large bowl.
- Fold in mashed bananas.
- Pour into loaf pan ensuring you only go 2/3 of the way to the top, as it will rise and spill over if too full. (I make muffins out of any extra batter, cooking for 15-20 min.)
- Cook at 350 Degrees F for 60 min, or until the batter bounces back in the middle of loaf when pressed.