I spent most of yesterday at a doctor’s appointment trying to figure out what’s going on with my breathing. So far, all test results have come back negative for a chest x-ray and blot clots, so that’s good! But I still have no idea what’s going on and I’m still having shortness of breath. :-/ Hoping things change soon. I’ll keep you updated!
Anyway! The other day (when it was not 90 degrees like it is today!) I was in the mood for some baking. I’ve tried a couple of different banana bread recipes but have never achieved the same gooey goodnesss that is my mom’s banana bread. I don’t know if this recipe is really all that different from other banana bread recipes, but it’s the one my mom has been using for years, so I’m stickin’ to it!
And, plus, what do you do when life hands you these?
Make banana bread, of course!
- 1/4 cup butter
- 1/2 cup sugar
- 3 ripe bananas
- 1/4 cup milk
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1-2 oz. walnuts (optional)
1. Preheat oven to 350 degrees. Grease a glass or metal bread pan and set aside.
2. Cream butter and sugar until fluffy. Add eggs one at a time.
3. Add bananas, milk, and vanilla. Mix well.
4. Add dey ingredients and mix until blended well.
The KitchenAide comes in handy at this point 🙂
5. Pour into greased pan & bake for 50-60 minutes.
6. Cool in pan for about 15 minutes, and then transfer onto a wire rack.
Some notes about this recipe:
- I find that mine almost seems to burn when cooked in a glass pan. It will become very brown when cooking but still not be done in the middle. Keep cooking it!
- A metal pan works better
- Walnuts make it amazing
- And it’s great with a little but on top and a cup of coffee in the morning 🙂
Questions for You:
- What’s one of your favorite recipes of your mom’s or family?
- What’s your favorite type of quick bread? Take one guess for me: it’s starts with P 😉