January must be going to my head because this afternoon I spent time considerable time in the kitchen baking. The first few weeks of the year are always bleak and depressing to me, so I enjoy spending a little more time in the kitchen (mostly eating…ahem).
We had several overripe bananas glaring at me from the kitchen counter so I made this tried and true family favorite banana bread recipe that I grew up on. My mother is always baking and her breads, cakes and pies are the kinds of delicious handed down recipes you recall from childhood. This recipe is from my mother’s Aunt Lucille, and my Great Aunt, one of four sisters in my grandfather’s family. My mother and her family moved from the South to Detroit during the Depression, so summer visits to Nashville became a source of great joy and happiness to my mother (and many stories which she still shares today.)
My Great Aunt Lucille lived to be in her late 90s, always died her hair dark brunette, always wore lipstick and was always smiling or laughing.
This is a great simple banana bread recipe to add to your “classics” and is a wonderful bread to give as a gift. This recipe is also the only one I’ve come across that calls for buttermilk which is your culinary secret weapon to awesomely moist bread.
Classic Southern Banana Bread
l 1/2 cups flour
1 cup sugar
1/4 tsp salt
3/4 tsp soda
2 eggs beaten
2 or 3 ripe bananas
3/4 cup oil
3 tbs buttermilk
1/4 tsp black walnut flavor (not necessary, but adds a little extra flavor)
Lightly grease three small bread pans or one large.
Bake for 50 minutes at 325 degrees or until toothpick comes out clean when inserted