Banana Bread

There is something about Banana Bread that makes the world a better place. I don't know if it's the simplicity, the aroma of it baking, or the nostalgia of it but I love this bread.



I love because it's my Grandma's recipe and I loved her crazy. I love it because it reminds me of her. I love it because when I'm thinking of her and would give anything to have a moment with her all I have to do is make this bread and I feel like she's right there with me.

My Grandma was a great cook and she made amazing quick breads; banana, apple, strawberry, rhubarb, and many others. I miss her everyday but am so thankful that I have wonderful memories that I can reflect upon and great recipes that I can make that remind me of her.

Ingredients: Flour, Baking Soda, Salt, Butter, Sugar, Eggs, Vanilla, Bananas, and Nuts

Combine the dry ingredients.

Cream the butter, add the sugar, and cream the butter and sugar together.

Add the eggs and vanilla and combine. Mash the bananas.

Stir in the bananas. Fold in the dry ingredients and nuts. Pour in to a greased bread loaf pan.

Sprinkle with vanilla sugar and bake.
Let cool for about 15 minutes and then remove from pan to continue cooling.

That's it, really simple and VERY delicious! Make a loaf today.


Mary Ann Eng's Banana Bread (with a little bit of me thrown in)

2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
3-4 large, VERY ripe, bananas; mashed
1 c. walnuts (optional)
Vanilla Sugar for sprinkling (optional)*

Mix flour, baking soda, and salt together in a bowl. Set aside dry ingredients. Cream butter. Add sugar. Cream butter and sugar together until light and fluffy. Add eggs and vanilla and combine until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients and nuts.

Pour in to a well greased (I used the butter wrapper) 9x5x3 loaf pan and sprinkle with vanilla sugar (if using).

Bake in a 340 degree oven for 55-60 minutes or until a toothpick comes out clean.

Cool in pan for about 15 - 20 minutes and then transfer to a wire rack to finish cooling.

*Here's my "spin" on this recipe. Once the batter in neatly in the pan I like to sprinkle the top with a little vanilla sugar. It gives the bread a wonderful, sweet crust. I'm sure there are several recipes on the Internet on how to make your own but I find it easiest to use already made. If your looking for some really good pre-made vanilla sugar check out Penzey's. They have LOTS of fun things!