When I talk comfort food Banana Bread is always on the list, when I was growing up Christmas morning was always highlighted with an amazing breakfast that included many homemade goodies, my favorite of which was banana bread. I can still remember my Grandmother’s banana bread sliced thin and spread with butter, the tang of soured milk, and the crunch of walnuts blending with the sweetness of over-ripe banana.
Over the years I’ve tried several banana bread recipes. The Winter of 2008 was my first in Virginia, and I was lucky enough to work from home that year. I’d be there each day when Sarah returned from school, it was her Senior year and I often would try to do something special to greet her. Some days I’d make hot chocolate, and others I’d have a freshly baked treat waiting for her when she walked in the door. The Bisquick Banana Bread recipe I found then was pretty good, but it wasn’t the only recipe I tried, as we head into the colder months of 2017 I thought it would be nice share this one with you.
I think this one would be perfect, if I could figure out how to get the buttermilk or “sour” milk flavor of my favorite childhood recipe. I’ll be sure to update if I find a way.
50 to 60 minutes
2 or 3 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven. In a bowl mash the bananas and stir in the melted butter with a spoon. Add the sugar, egg, vanilla, baking soda and salt stir well. Add flour and stir until blended.
Pour into oiled/floured loaf pan and bake for 50 to 60 minutes until toothpick comes out clean. Cool on a rack.