I don’t know why I even buy bananas. I never put them on my grocery list. But for some reason, every time I get to the store and I see those beautiful yellow bananas my brain goes, “those bananas would be delicious with some Cheerios and/or oatmeal!” To which my brain then responds, “why yes self, I believe you are correct!” So I buy some. Not one or two or even three; usually I buy about 5 or 6, ya know a bunch. By the time I get home I am usually regretting this rash decision but also vowing to myself that I WILL eat all these bananas before they go bad!!!
As I’m sure you’ve surmised by now, that NEVER happens. So, not wanting to waste food I pop those bad boys in the freezer. Then I go back to the grocery store and repeat the whole damn process until I end up with about 2 dozen frozen bananas in my freezer that have essentially turned in to booby traps so that every time you open the freezer you have to jump back or risk getting your toes smashed by falling bananacicles.
Luckily, there is a silver lining. That lining is Banana bread! More specifically my Nana’s extra special, delicious, memory conjuring BaNana bread! I asked my mom if she thought it would be ok if I shared Nana’s recipe on my blog and she said, “Nana wouldn’t have minded so it should be fine.” So here it is, the best Banana bread recipe in the world!!!!
Nana’s BaNana Bread
1 cup mashed bananas
1/2 cup chopped nuts
1 cup sugar
1 tsp. baking soda
2 cups flour
1/2 tsp. baking powder
1/2 cup butter or marg.
1/3 cup sour milk
1/2 tsp. salt
Cream bananas with sugar and shortening. Add eggs, beat. Add remaining ingredients, nuts last.
(You can make sour milk by adding a Tbs. vinegar to sweet milk.)
Bake for 1 hour at 350 degrees
If you think rotten bananas look gross, try mashing them up. It doesn’t help.
And butter does not make it any more appealing.
Once you add the dry ingredients it starts looking like a normal batter once more, but of course I forgot to take a picture of this step. Anyways, once you have finished with your batter and added the nuts of your choice (I like it with chopped walnuts) pour the batter into greased bread pans, about 3/4 of the way full. Pop it into the heated oven for an hour, and yes you want it in there for at least an hour. For larger bread pans you might want to leave them in for another 10-15 minutes. The center shouldn’t be mushy to the touch.
And there you have it, the best banana bread EVAR!!!