The other day, there just happened to be some overly ripe on-the-verge-of-being-thrown-away bananas, so I decided to put our new mini angel food pans and springform pans to good use and make some baby banana breads. My grandmother has been using this recipe for years. One theory is that it came from a book of recipes that came with my mother's food processor in the 80's. Odd, since Grammy doesn't use a food processor to make it. Wherever it came from, its quite delicious. I love the way Grammy wrote down the recipe for me when I asked her for it last year. I'll write the recipe the same way she gave it to me, with all its slightly strange directions (such as shaking eggs, lemon juice and milk in a container with a lid rather than "beating"). As I have discovered with this and other banana recipes, they are much much better the day after. The first day, I find they tend to be very dry, but with time, they get super moist.
Grammy's Banana Bread
2 very ripe bananas, really mashed & set aside
1 stick of butter, melt in small sauce pan & set aside
1 1/2 C all purpose flour
3/4 C Sugar
1/4 C milk
2 tsp lemon juice
1 tsp baking soda
1/2 tsp salt
In a shaker container with cover, shake eggs, milk & lemon juice.
Use largw mixing bowl. Add flour, sugar, salt & baking soda. Mix lightly.
Add milk, egg, lemon juice mixture. Stir with wooden spoon. Then add mashed bananas and stir. Lastly add melted butter and mix completely (not too much).
Pour into greased 9x5 loaf pan (or as we did, mini individual sized pans) and bake at 350 for 50 - 55 - 60 minutes (though since our batter was divided between 3 mini pans, it only took 40 minutes) on middle shelf. Bread will spring back when touched lightly, and toothpick will come out clean if inserted in center.
Wrap in tin foil or plastic wrap after cooled completely to let get moist overnight.
Then Grammy signed her letter:
(Good Luck) - G.