Bread is a staple food in most homes. In the US it’s typically a sandwich bread. Other countries and cultures eat different styles of breads, such as tortillas, naan, baguettes, or pitas. One of my personal favorite breads is Banana Bread. Not only for the sweet, fruity flavor, but because of the memories associated with it.
My Grandma loved to cook and bake. I would often spend several days a week at her home during the summer, tending the garden, grocery shopping, and learning how to cook and bake. Together we made cheesecake, cheeseburger macaroni, cookies, potato salad, and more. But my favorite was the banana bread. She taught me to measure the ingredients, how to double a recipe, and how it can be a workout to bake when you have to mash and mix it all by hand! She didn’t use a food processor or electric beaters.
My grandma passed away just a few weeks before I started high school. However, I am still to this day thankful for the time I had with her, and for the love of cooking and baking that she passed on to me. In fact, the skills she taught me and the knowledge she passed on to me, along with the memories and the recipes, are what I am thankful for today for my #30DaysThankful2018 challenge! In her honor, I’m sharing her recipe for banana bread with you all today!
Grandma's Banana Bread
- 1-1/4 Cups granulated sugar
- 1/2 Cup unsalted butter, softened
- 2 eggs
- 1-1/2 Cups (or 3 large) overripe bananas, mashed
- 1/2 Cup buttermilk
- 1 tsp. pure vanilla extract
- 2-1/2 Cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Preheat oven to 350*F. Prep a 9x5 loaf pan by spraying the bottom only with cooking spray.
In a large mixing bowl, cream together the sugar and butter. Then add eggs and beat well.
Add mashed bananas, buttermilk, and vanilla, and beat well until smooth.
In a separate bowl combine flour, baking soda and salt. Then pour into the banana mixture and beat until just combined.
Pour into prepared loaf pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes back out clean. Cool for about 1 hour before slicing into 1/2 inch slices.
Whenever the smell of this bread baking in the oven fills my home, I find myself reminiscing about time spent in my grandma’s kitchen. I hope that one day my children, and maybe even grandchildren if the Lord allows, will have similar happy memories of me.
If you are wanting to alter this recipe a bit, some delicious add ins for this banana bread are 1/2 cup of mini chocolate chips or chopped nuts, or a teaspoon of cinnamon.
Do you have any special memories like this with your grandparents? Do you like banana bread, or is there another quick bread that you prefer? Share with me in the comments!