I saw the above post on Facebook and laughed. Then, I got sad. His words might have been in some sort of light-hearted jest but just thinking about “adulting” and doing it alone (and not wanting to do it alone) just broke my heart. If I could have sent him some banana bread, I would have but I know that’s not really what this post was about. It was about feeling appreciated and loved by the simple things we grew up with: In my house, that was my mom’s banana nut bread.
So, I made a video of me making a batch of Banana Nut Bread with my mom’s recipe and just want you to know that you are cared about, adulting sucks most of the time, and here’s some comfort food.
Mas Banana Nut Bread
Description
This is the recipe my mom made all of our lives (well, as long as we can remember). It’s basic, which means it is highly adaptable. Want to add more nuts, dried fruit, chocolate chips? Go for it! Want to add less fat? Try it! I wouldn’t replace all of the fat with apple sauce, though, since the bananas already add so much liquid.
Dry Ingredients
Wet Ingredients
Instructions
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Preheat oven to 350 degrees F. Grease and flour one 8x4x2.5 inch loaf pan.
In a large bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Pour the dry ingredients into the wet and mix thoroughly.
Pour into loaf pan. Bake for about 60 minutes (until a toothpick inserted comes out clean). Let cool for about 5 minutes then remove from pan.
This makes one 8x4x2.5 inch loaf (not today's standard loaf pan size). For the 9 inch loaf pan, I would multiply this recipe by 1.5.
Baking Times For Different Baking Pans
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Baking Times For Alternate Baking Pans
Always test for doneness with a toothpick prior to removing from the oven, no matter how beautiful it looks.
9 x 5: 60 to 75 minutes
4 mini-loaf pans (2.25x4x1.25): 45 to 60 minutes
12 standard muffins: 21 to 40 minutes