The unseasonably hot weather this week has turned our lovely apartment with floor-to-ceiling windows into a greenhouse. The bunch of bananas we bought on Sunday have thus become brown-spotted before their time. I come from a long line of women who hate wasting food; banana bread, anyone?
My mom's recipe is no-muss, no-fuss, just throw everything in a bowl and then mix until just incorporated. You'll be eating a freshly baked piece of bread in under an hour. It's a simple, classic banana bread - sweet but not too sweet with just enough banana flavor. I didn't have walnuts on hand, so I used some pistachios and raw almonds. Note that I doubled the recipe pictured here (we had a lot of very ripe bananas!).
The recipe is actually from a neighbor in Wisconsin (I lived there until I was eleven). She brought the bread as a treat to an afternoon coffee with my mom when my sister was a baby. The aroma of the baking bread certainly brings back memories of simpler times - coming home from school and grabbing a slice from the beige tupperware container on the counter.
Mom's Basic Banana Bread
- 8 tablespoons (1 stick) unsalted butter
- 2 ripe bananas (3 if small)
- 2 cups flour
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup chopped nuts (optional)
Preheat over to 350 degrees and grease a medium-sized loaf pan (8 1/2" x 4 1/2") or two small loaf pans. I use Pam's baking spray and non-stick loaf pans.
Mix the butter, bananas, flour, sugar, eggs and baking soda in a large bowl until just incorporated. Then, fold in the chopped nuts. Pour the mixture into the loaf pan and bake for 45-60 minutes. If using two small pans, it will probably take 30 minutes. A toothpick inserted into the middle of the loaf should come out clean when the bread is ready.