When I was thinking about what recipe I could post for today, it hit me. Duh! I have to post this banana Bread recipe. Why? Because it’s my mom’s recipe, of course.
I grew up in the kitchen with my mom. We would bake cookies and brownies together. We’d make pies on Thanksgiving and cakes for birthdays. Sometimes on Saturday or Sunday mornings I’d awake to wonderful smells from the kitchen: blueberry muffins, coffee cake, or banana bread.
Sometimes I’d help her make this banana bread. I’ll always remember those baking sessions, because it used a special kitchen appliance: the blender. We never used the blender or the food processor back then. Those were the appliances hidden on the top shelf in a back cabinet somewhere. I remember they even had their own little covers, perfectly sewn just for them.
I’d stand at the counter and we’d put the bananas and milk and eggs in the blender. Then I would add the baking soda and stand back, because we had added some vinegar to sour the milk and I’d wonder if it would bubble over. (It never did.) I’d get to press the buttons on the blender to make it run. Then we’d remove the lid and pour the wet mixture into the sugar mixture and the absolutely wonderful awesome smell would just hit me and I would want that bread right now.
I’m just warning you: the batter for this bread is amazing. I consider myself sort of a connoisseur of raw dough (I know I know, salmonella blah blah blah) and this banana bread batter is one of the best ones ever. (A close second goes to my chocolate chip cookie recipe, coming soon!)
I still remember standing with my mom in the kitchen, her in her purple bathrobe, preparing the pans with sugar for the batter. I always thought it was so cool she did that. (She’d grease the pan with butter and then, instead of flouring it, she’d use granulated sugar.) It gives the bread a nice sugary crunch when it’s done baking.
When the bread would come out of the oven we’d all crowd around it just willing it to cool faster. Usually we ended up cutting it too soon, and it would crumble. But we didn’t care. It was so good nothing mattered except eating that bread. My favorite part is that little top section (the peak of the rise of the bread) that doesn’t totally bake through, so it’s still a little wet, like batter. I’d always eat that part first.
So if you need a last minute breakfast for your mom today, make her some banana bread. I hope she loves it as much as I do.
How sad is it that this is the only picture I could find of my mom and I? And Jordan was in it and I had to crop out my dad? Mental Note: take good photos soon. And scan some old ones from her albums.
To all moms out there, Happy Mother’s Day. And to my wonderful mom, thank you for being you. I love you!
7 tablespoons sour milk (To make sour milk: mix 6 tablespoons + 2 teaspoons milk with 1 teaspoon white vinegar and let sit for 5 minutes)
1 teaspoon baking soda
1 cup all-purpose flour
1 cup wheat flour
½ cup chopped nuts (optional)
1.Preheat oven to 350°. Grease and sugar your loaf pan (instead of dusting it with flour, use sugar). Do not use cooking spray for this step! If you want to use cooking spray to grease your pan, skip the sugar. For muffins, use muffin cups (will make approximately 12 muffins).
2.Cream butter and sugar in the bowl of an electric mixer (and hand mixer is okay too).
3.Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
4.Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
5.Stir in nuts if desired.
6.Try not to eat all the raw batter. It’s almost better than the finished product!
7.Pour into loaf pan. Bake approximately 50-60 minutes. (Muffins bake in about 15-20 minutes, check after 10 minutes and then again after 15.)