I’m going back to the basics; comfort food at its best. Get ready because I am going to share with you my Mom’s banana bread recipe!
I’m trying to ease into the new year just a bit, different from my normal being shot out of a cannon approach I usually take. I have finally learned that I can’t accomplish a whole year’s worth of resolutions in a few short weeks! Trust me, I have tried before. I must admit I did not declare any official resolutions at the stroke of midnight, but I always have a few goals that I am working towards. However, I have done some intense cleaning and purging in an attempt to live more simply with less this year. I am the ultimate recycler of items and have some slight pack-rat tendencies, so an annual cleaning out of the closets is a great way to welcome the new year.
Sous Chef flies out early next week headed back to school. She has been home for quite a while since her return from Europe, and I, once again, have grown accustomed to having her around. Not that I don’t love being surrounded by boys every waking moment but..well, there just seems to be a little more civility in the house when there are two girls to balance out the three guys.
With all this cleaning and packing and, yes, cold weather, I have found the need for some comfort food. As fate would have it, we left some bananas in a bowl on the counter when we left for our annual New Year’s trip to the beach. Upon our return, I knew that there was only one thing to do. Make banana bread.
This banana bread is loved by all in our household. For years when I worked outside the home, my parents would pick up my boys from school and watch them until I got home from work. It was such a relief to know that my boys where with family during those hours between school and dinner. Every once in a while I would come home to a freshly baked loaf of banana bread made from my pile of uneaten, over-ripe bananas. It was such a treat. I must admit that sometimes I left bananas sitting on the counter with hopes that my Mom would make us some of her banana bread. She always got my hint and would whip up this delicious treat for our family.
2 cups sugar
1 cup butter
4 overly ripe bananas
3 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla
1 ¼ cups buttermilk
Preheat oven to 350 degrees. Grease 2 loaf pans and set aside. Mash bananas in a small bowl and set aside. Cream sugar and butter in a stand mixer. Add eggs, one at a time until fully incorporated. Add bananas and vanilla. Mix dry ingredients together and then add to mixture alternating between flour mixture and buttermilk until all ingredients are blended together. Pour half of batter into each loaf pan and bake for 40 to 50 minutes until a taste tester comes out clean. Wrap in aluminum foil to maintain freshness.
Kitchenarian Notes: I decreased the sugar from 2 ½ cups down to 2 cups and added one extra banana to reduce the sweetness in this bread. It’s delicious both ways!