Aunt Lillian's Banana Bread
When
I was growing up, each summer my family would join our cousins and
assorted tag-along friends and head off to San Clemente for several
weeks of beach camping. As you may know, the campsite at San Clemente
is on a bluff above the beach. When we were children, to get there each
morning we would balance our inflatable surf mats on our heads and
tramp down the steep path to the ocean. There, we would alternate
between basking in the bright sun and battling the pounding ocean waves
on our surf mats, which we clutched with white-knuckle grip. Exhausted
and worn out at the end of the day, we dragged our beaten bodies back
up the bluff knowing Aunt Lillian's banana bread was waiting for us.
This tasty cake-like treat had the wonderful, savory, sweet flavor of
banana. It was the best!
In July 2008, we had a family reunion in
remembrance of Aunt Lillian. Here is a photo of some of the Reid
cousins who were there.
And here is Aunt Lillian's Banana Bread recipe with my modifications:
2 cups unbleached flour
¾ cup sugar - Aunt Lillian's recipe called for 1 cup, but I don't like it too sweet
¾ teaspoon baking soda
½ teaspoon salt
1¼ cups toasted walnuts chopped coarse (optional)
3 cup VERY ripe mashed bananas (bananas should be soft with dark speckles)
¼ cup plain yogurt (Aunt Lillian used ¼ cup milk made sour by adding a few drops of vinegar)
2 eggs lightly beaten
6 tablespoons melted unsalted butter, cooled (Aunt Lillian used ½ cup shortening )
1 teaspoon vanilla extract
1. Preheat oven to 350° F. Grease bottom of 9-inch loaf pan
2. Combine the dry ingredients and nuts (if using) together in large bowl.
3. Combine mashed bananas, yogurt (or milk/vinegar), eggs, butter, and vanilla in medium bowl.
4. Fold banana mixture into dry ingredients with rubber spatula until just combined - don't over mix.
5. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 1 hour.
6. Cool in pan for 5 minutes, then transfer to wire rack.