Okay…I’m excited :)
I decided to do a new mini series! I’ll be doing it along side the Resolution Recipe series I’ve been plugging away at for the past…4+ years. Embarrassing.
I’m calling this new series the “Recipe Box Series”.
I kind of grieve the days of cooking where we wrote down recipes and put them in our little recipie card boxes. The cards in those boxes were so well loved with bends and food stains and worn edges and notes. We use Pinterest so much that even cook books seem a little old school sometimes.
Is it just me?!
I remember hoping to get a cute recipe box at my bridal shower when I dreamed ahead as a younger girl. But my bridal shower came a tad too late for that.
I still want a cute one with my married name carved into its wooden sides or something….maybe Etsy to the rescue??…but for now I’m more interested in what’s inside my okayish recipe box that’s home to a few cherished cards from my own history.
The reason I reached for it this past week was to grab a family recipe for banana bread. I have done a few from Pinterest but I kind of just love the simplicity of this one.
I even had to text my mom to remind me if it’s meant to be a one or two loaf recipe. I wasn’t patient and thought it was for 2 loafs…then I heard from her. 1 loaf, not 2. Bust. It was already in the over…in 2 pans. Figures.
Well, it’s me, so what did we expect?
My recipe is not exactly a card but it’s a photo copy of the card my mom wrote out. I love that I’ll always have it in her handwriting. Recip
I also had my mini helper attached to me while I was making this, which just made me feel the sweet story of generations this recipe will impact.
So, the recipe. It’s pretty much a measure, mix, pour, and bake kind of instruction.
I modernized my execution of the recipe by using my stand mixer and when you have a baby strapped to you that knows how to grab things with those sweet fingers, you might as well go modern.
I also changed it up by greasing the sides of the bread pans with coconut oil which was probably not even a “thing” when I last made this guy.
And then I definitely made a mistake pouring it into two pans, but the final result was not disappointing becauae I adjusted my cook time when I got the text from my mom. I think I prefer the 2 pan method I accidently created because I didn’t have the same worry that usually comes with making banana bread.
I’m sure you know that worry if you’ve ever made fruit/veggie breads like this before…let’s say it together folks…”That the middle won’t be done!”
The amount of batter you put in this deep pan calls for such a long cook time so I guess you have 2 worries. That the middle won’t cook or that you’ll burn the outside waiting for the center to be done. In fact that’s probably the primary fear if I think about it. I’ve had my fair share of burn banana bread from myself and others.
So separating the batter did 3 things:
- Cut the baking time by 20ish minutes
- Assured that the middles were done.
- Kept the outside from over cooking
And! 2 loafs, guys! Granted they were not as big and hardy as the one loaf version but they were still the right texture and taste.
Enjoy making this simple banana bread:
- 1/2 c butter
- 1 cup sugar
- 2 eggs
- 1 Tbs baking soda
- 1/4 c nuts (optional)
- 2 cups flour
- 2 or 3 whipped bananas
- Cream butter
- Add sugar and eggs (one at a time) and beat.
- Add baking soda, nuts and flour then Bananas.
- Pour into a greased bread pan
- Bake at 350 degrees for 1 hour or until cooked through