Someone’s Grandma’s Banana Bread and It’s Damn Good

So I must admit, I’m not a sweets person and never have been. Hand me a bag of salty chips and I’m giddy, a box of chocolates and I’m left questioning our friendship and where my chips are. 

I do; however, love a great loaf of banana bread and I found a recipe that I think you’ll enjoy just as much as me! For your reassurance, my mom and dad both approved of the bread as well, so you’re in for a real treat.

Where did this recipe come from you ask? Someone’s Grandma.

I was gifted a small cookbook from my grandmother called, Bethel’s 150th Anniversary Cookbook 1862-2012, which is filled with classic recipes from pepper jelly’s to meat-za-pie (legit a recipe in here) to rhubarb cobbler. All the recipes are from people’s grandparents, aunts and uncles, like Harold’s soft molasses cookies and Aunt Nettie’s cinnamon rolls, so one can only assume these recipes are going to be some real down home cooking.

Not having many ingredients in my apartment, I opted to make the one thing that only required the basics – banana bread. I added a slight twist to this recipe, because I have 3 jars of peanut butter in my fridge and a sickening addiction, I just had to put a glob of creamy pb in this batter.

Banana Bread

¼ cup butter

1 egg

1 ½ cups flour

¼ tsp salt

1 cup sugar

3 bananas, mashed

1 tsp baking soda

1 tbsp peanut butter (natural creamy) *Kate’s addition (Do it if you’re naturally drawn to the peanut buttery taste of deliciousness) 

Cream butter and sugar. Add egg and beat well. Mash banana, put in low heat saucepan with peanut butter till warm. Add to mixture. Butter loaf pan and bake.

*Kate’s tip – sprinkle brown sugar on top of batter once in loaf pan, this sugar will crisp up and create a fantastic crunchy crust.

Bake for one hour at 350 degrees.

If you’re like me, it’s almost impossible to let any baking rest because you’re salivating like a dog and too god damn excited to eat it. I do suggest you really call on your will power for this one and let it rest in the pan to cool for 30 mins or so, cut around the edges with a butter knife, then grab a plate and flip. The bread should pop right out. Bon Appetit!

 

 

 

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