Nothing says loving like baking in the oven. Growing up when I lived with my granny, there was never a lack of anything to eat. There was always food in the refrigerator, and she cooked seven days a week up until a few months before her passing away. Everything she made was from scratch from her biscuits to cornbread. Now, as I look back, I can see her over in the kitchen without any help fixing a full course meal and enough to feed all of her family and the unlimited strangers that could walk through her door at any given moment. I never once witnessed her turn anyone away.
It’s funny I don’t recall that she ever made Banana Nut Bread, oh but any other the dessert she surely mastered. A few that come to mind are her famous Sour Cream Pound Cake and Sweet Potato Pies. Patti lookout now! People would come for miles for her pies and still talk about them to this day. You’ve heard me say this so many times, oh how I wish I could turn back the hands of time and just have a few cooking sessions with that wonderful lady. My favorite thing she cooked by far was her rice custard, while I’m still in the process of perfecting that recipe I share with you this inspirational recipe “Belle’s Banana Nut Bread.”
In moments of reflections, recipe ideas come to mind, and I envision she is in the kitchen with me, my guardian angel helpmate. I’m dedicating this one to you, Nana, with all my love and strength.
THE SECRET TO SUPER MOIST BANANA BREAD—
Bananas: Look for bananas that are very ripe with multiple brown spots, but the browner, the better! The riper the bananas, the sweeter they are, and the more moisture. If you have a batch that’s not quite ripe, you can put them in a brown paper bag and place them in the oven at 400 degrees for approximately 5-10 minutes.
- 1/2 C melted butter
- 1 C brown sugar swerve or brown sugar of choice
- 2 Eggs room temperature
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- tsp ½sea salt
- 1/2 tsp ground clove
- 1/2 tsp allspice
- 3 ripe bananas mashed
- 1 Cchopped walnuts
- 1/4 cup almond milk
- Preheat oven to 350.
- Prep loaf pan/muffin pan(spray and lightly coat with AP flour. 2- 9x5 loaf pans or muffin pan
- Mash the bananas in a bowl or plate. If not completely ripe place bananas in brown bag and place on a cookie sheet and cook at 400 degrees for 5-10 minutes checking often.
- Cream together sugar and butter, then add eggs one at a time.
- Stir well.
- In a separate bowl, combine all dry ingredients, add alternately with bananas & milk.
- Mix well.
- Stir in walnuts if you want them.
- Pour in pan and bake for about 45 minutes (or until a toothpick comes out dry).