Chefs are notoriously known for never making something the same way twice. There’s the constant search for a new recipe, or the persistent tweaking to perfect the way to make [________] better, is a “thing” we are very guilty of. I know that I am often thinking of a new way I could make something better, even something that I have a recipe for that I already love. For example, I truly enjoy my own chili recipe, but I have indeed made many other chili recipes.
My exception to this is banana bread. To my recollection there is only one banana bread recipe I have ever made. It is my Gramma Lucy’s recipe. I have made it so many times throughout my life that I have no idea how long ago it actually was that I would have had to read the recipe, or from where I would have read it? My guess is it must have been in my dad’s recipe box — yes, my dad cooked, not my mom – because it was not written down in my kitchen anywhere. The recipe seems to have just been etched in my mind most of my life. The only thing I changed (decades ago) was the nuts. I think my Gramma’s recipe used walnuts, which is funny because she didn’t even like them (she once said they tasted like ‘feet’ to her! I still laugh at that). For years, when the kids were little, I omitted the nuts all together. Then when I did add them back in, I added pecans. The pecan crunch I put on the top is something I started doing a few years ago. Nuts aside, the recipe is still just as she made it.
The irony of banana bread being the recipe I won’t experiment with is that I am one of those people who doesn’t particularly love bananas, & I detest banana-flavored anything. And, if I do eat a actual banana it tends to be toward the unripe side vs. too ripe. So, why the attachment to THIS recipe I asked myself? I gave it a lot of thought. I believe it is because it’s one of the earliest recipes I remember making with Gramma, in that farm kitchen where I learned to cook; that same kitchen where my love for cooking all began. It’s a sensory memory that takes me back & anchors me somehow… or at least that’s my theory, and I’m sticking to it!
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
small loaves (or 1 big)
|
- 5 & 1/3 Tbsp butter softened to room temperature
- 1 cup sugar (you can sub 1/2 stevia if needing sugar-free. I tested it & it worked well)
- 3-4 each (over) ripe bananas smash well
- 1/3 cup water
- 1 tsp vanilla
- 2 each eggs beat together
- 2 & 1/3 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup pecans crushed into small pieces
- OPTIONAL TOPPING :
- 1/4 cup pecans crushed into small pieces
- 1 Tbsp butter melted
- 1 Tbsp raw sugar ** (** final 3 combine to make 'topping' )
Ingredients
|
|
- Preheat oven to 350. Butter & flour baking pans (or pan). I use 2 smaller ones (a small bundt & small loaf) because I live in a small space & it allows me to freeze one loaf for later.
- Assemble all ingredients! Mise en Place!!
- Cream together butter & sugar until well incorporated (a fork works well)
- Smash bananas & beat eggs. Add water & vanilla to eggs, Stir to combine.
- Add add egg mixture & bananas to creamed sugar & combine just until it comes together. It may be slightly lumpy -- that's normal. and combine all dry (EXCEPT NUTS) ingredients & stir to combine
- Slowly add dry to wet, stirring to combine. The mixture will be thick but still stir-able. Fold in 1 cup pecan pieces.
- Pour batter into pans until about half full & no more than 2/3 full. Sprinkle with topping down center of batter IF you are using it.
- Bake for 30 -45 minutes for smaller & for 55-65 minutes for large loaf pan. The size of pan will cause a variance in time needed. Check half way through & rotate if needed (it is needed in my oven). Top will be golden & toothpick will come out clean.
ENJOY! Keep on cooking in your tiny kitchen & I hope to see you down the road!
