This banana bread is a hybrid of two recipes, one from my kitchen and the other from my mother’s recipe box.
The older of the two is actually a banana nut cake recipe given to my mother in the ’70s that dates back to the ’40s. The other was given to me by a grad school colleague at The University of Texas at Austin in the early 1990s. Why on earth she called herself “Bambi” on the recipe card escapes me now, though I vaguely recall it being a highly amusing inside joke at the time. Of course, this is the same gal that we once dared to incorporate a reference to The Knack’s My Sharona in a class presentation. She won the 6-pack of beer that we wild, would-be art historians promised her. She’s pretty awesome.
Both of these recipes are fine on the own, but my hybrid is pretty tasty, too. I gave the loaves to neighbors–we have marvelous neighbors–yesterday in gratitude and thankfulness for their lovingkindness to us.
2 cups sugar
1 cup local butter (or 1/2 cup butter plus 1/2 cup unsweetened organic applesauce)
6 cups ripe bananas, mashed
4 eggs, well beaten
2 1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
2 tsp. Allspice
Heat oven to 350 degrees. Grease and flour bread mini-loaf pans.
Sift flour, salt, baking powder and spices. Set aside.
Cream sugar and butter. Add bananas and eggs. Add sifted dry ingredients and mix. Using a measuring cup, spoon mix into pans and place in oven. Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove pans from oven and allow loaves to sit for 10 minutes before removing to wire rack to cool completely. Slice and serve.