After a bumper crop of bananas in our back yard last summer, I had to move quickly to handle almost 200 bananas. Then, last month, fearing a late-season crop would freeze, we cut down a large bunch of about 100, before they were completely ready. Both times we gave them to neighbors, frozen some, and made lots of banana bread. The second time, Bo was out of town, so my neighbors, Les and Nancy, helped me remove the large stalk from the plant. Bo and I took them from this:
Neither of us had made banana bread before, so the search was on for a good recipe. The first recipe I tried was not so good, and we trashed over half the loaf. It didn’t rise, and was too moist — almost gummy. The next recipe was much better, but still not up to our standards, so I began tweaking it to make it my own. The first bite was absolute perfection — far better than I dared to hope.
Mia’s Banana Nut Bread
- Gather all ingredients, and measure out the required amounts of each.
- Preheat oven to 350 F. (177 C.)
- Mash bananas in a large mixing bowl. (I used my mixer to do this — it’s faster.)
- Melt the butter. (Do this while the mixer is doing it’s thing for you.)
- Add melted butter to the bananas.
- In a measuring cup or small bowl, beat the egg, then add vanilla.
- Pour egg/vanilla mixture into mixing bowl with bananas.
- With mixer running, add sugar.
- Add salt and baking soda.
- Add flour gradually, also while mixer is running.
- Finally, add nuts, if desired.
- Pour into muffin pan or loaf pan.