I kicked off my blog with a post in which I swore off banana bread forever. A string of failed recipes had left me jaded.
I should have listened to Zack.
He told me I should try the recipe in a cookbook called Back Porch Secrets, a book of southern recipes collected and published by Eli’s grandmother’s sister. His great aunt? Marcia Bennett. It took a while for me to find the book, but I came across it when we finally finished building the cubbies!
It’s a treasure. The back of the book is filled with excerpts from a cookbook published in 1870, with recipes for things like brain croquets, pigeon soup, “mush”, chitterlings and stewed eels, and a Georgia sponge cake that charmingly calls for twelve eggs, the weight of those in sugar, and the weight of six in flour, to be baked in a quick oven.
The recipe for Julia’s Extra Good Pimento Cheese was fantastic, and I’m hoping to soon have an occasion to make Eli’s great-grandmother’s Caramel Cake. And perhaps some Aggression Cookies, should the opportunity arise.
But I’m guessing you’re here for the banana bread.
I always seem to pick up some bananas at the grocery store. My intentions are good; I tell myself that they’ll make a nice, healthy snack. But somehow they end up withering away on the kitchen counter. It’s been about a year or so since my last banana bread bender, enough time for the memories to fade away.
This is The One. Moist, soft, perfect. I totally overbaked the thing, and it was still delightful.
Banana Bread (from Back Porch Secrets)
makes one loaf
1 cup sugar (I used half white, half brown)
1 stick butter (salted, or if unsalted, add a pinch of salt to recipe), softened
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla
2 extra-ripe regular sized bananas, or 3 small, mashed
1/2 cup nuts, chopped (used walnuts)
Preheat oven to 350. Sift together flour and baking soda. Grease a loaf pan. I used a 10″ loaf pan, which worked, but may have been overkill.
Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time. Add flour/soda and mix just a few seconds, then add mashed bananas and vanilla. Mix just until combined, then fold in nuts using a rubber spatula.
Scrape mixture into loaf pan and bake for about 45 minutes, or until a toothpick comes out clean.