My maternal grandmother has always had a big impact on my life. Most summers would find my family driving from Texas to Missouri to visit my Grandma and Papaw. During these visits, we would play stamps with my Papaw, enjoy Topsy’s popcorn at Crown Center, create arts and crafts and learn the basics of cooking and baking. Her passion for cooking and entertaining definitely rubbed off on me.
Earlier this year, a horrible disease, Alzheimer’s, took her from us. While she’s physically no longer here with us, her memory and legacy lives on. This series is in honor of my Grandmother – her life and her recipes.
While on vacation at Grandma and Papaw’s house, mornings would be filled with the smell of banana bread and fresh strawberries. Whether fresh out of the oven or warmed in the microwave (it reheats really well), you knew it was time to get up and start the day when you smelled this bread.
Truth be told, I don’t like bananas and am allergic to nuts but the smell of baking banana bread brings back such good memories, I make it anyways. Fortunately, my mom, and now my husband, love banana bread so I foresee many loafs in my future!
Grandma Nees’ Banana Nut Bread
1 cup of brown sugar, firmly packed
½ cup or 1 stick of butter
1 ½ cups of mashed overripe bananas (3 to 4 bananas)
1 tbsp. of lemon juice (½ medium lemon)
2 cups of flour, sifted
3 tsp. baking powder
½ tsp. salt
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)
- Pre-heat oven to 350 degrees and grease a 9 x 5 x 3 loaf pan.
- Cream sugar with butter (Beat 10 minutes on medium speed.)
- Add eggs, one at a time. Beat after each addition.
- Stir in bananas and lemon juice.
- Add sifted flour, baking powder and salt mixing quickly.
- Stir in nuts and/or chocolate chips.
- Pour into greased 9 x 5 x 3 loaf pan. (Make great muffins as well.)
- Bake for 1 hour at 350 degrees.
- Allow banana bread to cool for 10 minutes before removing. Best served warm with butter.