You know those certain dishes that immediately remind you of home? The ones you take for granted because you’ve had them hundreds of times growing up …but when you move away you miss like crazy? For me, there’s three: my mom’s spaghetti and meatballs, her chocolate “victory” cake with cool whip frosting, and my Great Grandmother’s banana bread. I never actually had the chance to meet my Great Grandma Andersen, but her recipe was passed down to three generations and is definitely a family favorite. Every Christmas my mom makes dozens of loaves, wraps them in decorative cellophane packaging and gives them away as thoughtful little gifts.
There are so many banana bread recipes out there and I can tell you this one deserves a blue ribbon. It’s perfectly moist, sweet but not too sweet, and pretty much foolproof. It can also be frozen and thawed out later… perfect if you choose to double or triple the recipe! Nothing is better than a warm slice of banana bread with a cup of coffee. Enjoy this family secret.
- 1/2 C butter, softened ($.50)
- 2 eggs ($.30)
- 1 1/2 C white sugar ($.25)
- 3 extra ripe bananas (mashed)– they should be black! ($.60)
- 3 cups flour ($.75)
- 1 1/2 tsp baking soda ($.10)
- 1/4 tsp salt
- 1/4 C buttermilk ($.50)
- 1/2 C chopped walnuts ($.75)
- Preheat oven to 350 degrees
- Mix butter, sugar and eggs
- Add buttermilk. flour, baking soda and salt
- Mix well then fold in nuts
- Bake in greased loaf pans (3 small or 1 large) for 30-60 minutes or until toothpick comes out clean