My Mom loved to cook. If I had to pick whether she liked cooking or baking better, it would be a difficult choice. She enjoyed trying new recipes as much as I do, but I think she preferred baking. Don’t get me wrong, she was amazing at both but I really remember her baking. Before my brother went off to college, she would make 3 pies a week for him and our Dad. Mostly apple and cherry but sometimes rhubarb or pecan (her favorite). Oh, and I should mention that these 3 pies a week all had piecrust made from scratch. Yes, it was the days before refrigerated pie crusts made everything oh so easy.
But then there’s her banana bread. One of my Dad’s favorite recipes that my Mom made for him. One of mine too. Now it’s a favorite in my family. I don’t know if it’s a good thing or a bad thing, but I don’t get to make it nearly as often as I’d like. You see, my family loves bananas. The problem is you need really ripe bananas for this recipe and my family likes them with a little green. They never get the chance to brown. The brown spots mean sweetness. When my Mom lived with us, I used to hide a banana stash at her place so I could make her banana bread.
My Mom passed away in 2014 and I miss her terribly. She was a great cook and we loved to cook together. As her health declined I would make some of her favorite recipes for her – mine and hers. Some days she was just not hungry, but if I came with this banana bread or my chocolate chip pumpkin bread, her face would light up. I’m so happy to have a number of her recipes. My favorite way to enjoy her banana bread is a slice warm from the oven, slathered with butter.
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 bananas, mashed
- 1/2 cup chopped nuts, pecans or walnuts
- Preheat oven to 350 degrees F. Grease a 9 x 3 inch loaf pan with butter. In a medium bowl, mash bananas and set aside. (They may get a bit watery, but that's OK, makes the bread more moist).
- In a medium bowl combine sifted flour, baking soda and salt. Set aside.
- In a mixing bowl cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition.
- Add the flour mixture to the butter mixture alternately with the mashed bananas until combined, scraping sides of bowl.
- Fold in chopped nuts by hand.
- Pour batter into prepared pan and bake at 350 degrees F. for 50 - 60 minutes or until a toothpick inserted in center comes out clean.
- Remove from pan immediately and cool on cooling rack.
- Serve warm with butter or cool completely.
- Store bread in wrapped in foil on countertop.
When greasing the loaf pan, I use the wrapper from the softened butter and then more if necessary. I use pecans and usually use a bit more than 1/2 a cup.
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Banana Bread by Family Around the Table
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Mom’s Jalapeno Poppers by MealDiva
- Mom’s Wine Spritzer by Momma’s Meals
Salads, Side Dishes, and Sauces:
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Cucumbers in Vinegar by Simple And Savory
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles and Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Amee’s Savory Dish
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Chicken Tacos with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Mom’s Moussaka by My Life Cookbook
- Mom’s Potato Soup by Our Good Life
- Mom’s Spareribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Pork Chops and Apple Sauce by Jane’s Adventures in Dinner
- Slow Cooker Cabbage Rolls by Cookin’ Mimi
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Maracuya Flan by Basic N Delicious
- Mom’s Apple Pie by Wholistic Woman
- Mom’s Plain Cake by Monica’s Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite Recipes from Sunday Supper
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