Some foods bring you back to your childhood when you eat them. My Grandma Eve’s Banana Bread is one of those foods. It makes me think of a chilly Saturday morning sitting at my parents kitchen table with a blanket wrapped around my pajamas. We’d be eating this banana bread with a little butter and if we were lucky, a small cup of hot cocoa and then I’d rushing off with my little sister to watch cartoons.
Now that I’m an adult, I cherish this recipe. In my final weeks of pregnancy, I made banana bread every weekend while I waited for A to make her appearance. I don’t know what it was, but having something to make that is so tried and true just kept me calm and made me feel like I was at least doing something to contribute since I was so exhausted the majority of the time at that juncture. Being that this is one of J’s favorite things that I bake, he was thrilled to have banana bread constantly available to him. He’s a banana enthusiast. I didn’t mind either! 🙂 I’m so excited about the idea of this being a part of A’s childhood memories as well!
I’ve tasted a lot of banana bread in my time and I’m not just being biased when I say that this is by far the most moist, delicious banana bread that I’ve tasted. I enjoy it with a bit of butter spread onto it, but it’s quite tasty on its own as well. I like to split this between two loaf pans, which is always good because then you have one to eat and one to give. And really, who doesn’t love receiving banana bread? This also freezes very well.
Source: Eve Repp
- 2 cups of sifted flour (or you can be lazy like me and not sift it)
- 1 1/2 tsp. of baking powder
- 1/2 tsp. of salt
- 1/2 tsp. of baking soda
- 1/4 tsp. of nutmeg
- 2 eggs
- 1/2 cup of softened butter
- 2 Tbsp. of buttermilk
- 1 cup of sugar
- 3 ripe bananas (1/3 cup)
Preheat your oven to 350 degrees and grease 2 loaf pans.
Sift first five ingredients into a bowl and set aside.
In a separate bowl, mix eggs, butter, buttermilk and sugar until smooth. Add bananas and continue mixing until smooth.
Add dry ingredients and mix until just combined.
Pour into loaf pans and bake for 45 minutes or until your cake tester comes out clean.
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