I love banana bread, but have never made a really good banana bread. For some reason, the flavor and texture isn’t how I remember it from when I was a kid. Recently, my sister presented me with something amazing… a print-out of my grandma’s recipe for banana bread. She’s always looking out for me. I think it’s because she knows she’ll reap the benefits. Unfortunately, I rarely buy bananas, so I never have any over-ripe bananas to bake with.
But last week, I opened the freezer at my sister’s place, and there they were… black bananas. I asked her if she had plans t0 make banana bread. Her reply? Well, I don’t have any flour, or sugar, or… a loaf pan. Later that night, I had a couple of drinks at a friend’s house, and I was eying some overly ripe bananas in his fruit bowl. It was a sign. I’ve had banana bread on the brain since then. Today I asked for her frozen bananas, and the rest is history.
Banana Bread (Grandma’s Recipe)
- 3 ripe bananas (Black, nearly rotten… really)
- 1/2 cup of melted butter (That’s 1 stick, baby! You know this is going to be good.)
- 1 1/2 cups sugar (This seems like a lot, but I like sweet banana bread.)
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 4 Tablespoons milk
- 1 teaspoon vanilla
- *Optional* 3/4 cup nuts (Pecans, always, in my opinion. I guess you could use walnuts)
Preheat your oven to 350 degrees.
- Mash the bananas, and mix together with eggs, sugar, and butter.
- In a separate bowl, mix vinegar and milk. (This will sour the milk, and that’s what you want.)
- In yet another separate bowl (yeah, you’re going to be doing a sink full of dishes), sift flour and baking soda together.
- Add the milk/vinegar mixture, and teaspoon of vanilla to the banana/sugar/eggs mixture, mix until combined.
- Slowly, in three batches, add the flour mixture, scraping the sides of your bowl between batches.
- Now, you can add the nuts, if you want them in there. I suggest toasting the nuts first, because they’ll taste better. My grandma’s recipe doesn’t call for toasting the nuts, but toasted nuts are always better!
- Pour the batter into a large greased loaf pan or bundt pan, and bake for one hour, or until an inserted toothpick comes out clean.