In honor of back to school, I’ve decided to cook the alphabet. A little A-Z of recipe goodness. Today’s post is brought to you by the letter B. Stay tuned for the rest to come.
There aren’t too many recipes I can say are family recipes. My mother, though I love her dearly, is definitely not known for her cooking. At least not in a good way. Simple was the name of the game growing up. She always made sure we ate well. Colorful and balanced plates were always achieved. But creativity and flavor were not always a focus. When I think back on my mom in the kitchen, I have vivid memories of the few items she did well. They were the few items she made from scratch and she made them very well and the scents and tastes of those items bring me great joy.
Banana bread is one of them. Even now when the wafts of warm banana bread fill the kitchen, I’m taken back to cooking with my mom. Instead of lamenting the ugliness of overripe bananas, mom would dig out the old recipe card, tucked somewhere on the cookbook shelf in the livingroom. The cookbooks were hidden on the very bottom, left shelf, tucked behind the rocking chair, as they were not used often. In fact, I can’t remember her actually using any of the books except to hold the tinged old recipe card with the banana bread recipe.
Now I too have a well aged index card that I keep stashed away with the simple recipe for banana bread. It’s the only recipe I actually keep on an index card, the rest are in a word document. I have a fondness for pulling it out whenever we end up with overripe bananas.
2-3 very ripe bananas, mashed
2 cups flour
1 stick butter, softened
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
greased bread pan, I like a simple butter flour combo for this recipe
Bake at 350 for 45-55 min.
Nothing fancy here. Just mash the bananas and stir in the rest of the ingredients. Occasionally I will add a little cinnamon for some extra depth of flavor, but it good just as it’s written. Serve warm with cream cheese or just plain.