There’s something you have to know about me and the kitchen.
We have a love-hate relationship.
I love cooking delicious, from-scratch food for my family. I hate cleaning up the mess created from cooking, and the fact that it keeps me from doing the other things I like to do.
But banana bread is one of my family’s favorite things to eat. In fact we eat it for breakfast, put it in lunchboxes, or eat it anytime of day for a snack!
My favorite recipes are the ones that have been passed on for generations. If they stand the test of time they’re good enough for me. Also, I think there is something that touches our hearts when we make a dish that brings back fond memories. Don’t you?
My Nana was a wonderful cook and loved to feed people. It was something she was known for all her life. Her meals were always simple ingredients, and easy to make. We hail from the South, so I can’t say they were all healthy!
This banana bread recipe is special to me because it conjures up memories of Nana sending me home with several small loaves of banana bread to share with my college roommate. I was usually in trouble with her too, for eating more than my fair share. After I was grown, Nana would make banana bread especially for my little sister. They had a special name for it and everything! Now I make the same banana bread recipe for my family.
This banana bread recipe is easy to make. I like to mash my bananas in a zip-lock bag. It makes it fun for the kids to help, and I make sure there are no lumps. Then just mix all your wet ingredients together. Stir in your leavening and salt, and lastly add the flour. Remember not to over mix your batter for a better texture! Only one mixing bowl and some measuring cups/spoons to wash makes clean up a breeze.
I have made a few changes to Nana’s original recipe though, to it more healthy. For starters, I cut the sugar down by half. Also, I use coconut oil or butter instead of margarine, and I use whole wheat flour.
Sometimes for a treat, I even add a few Enjoy Life dark chocolate chips. In the summer, when it’s too hot to bake in the oven, I smoke my banana bread on the Traeger with pecan pellets. It turns out wonderful!
So, here’s my version of Nana’s Banana Bread:
Mix the bananas, sugar, coconut oil, eggs and water until combined. Add baking soda, salt, and baking powder. Mix in flour 1 cup at a time. Fold in pecans and chocolate chips if you want them.
Pour into greased pan and bake in oven at 350 *F 30-45 minutes. Alternatively, you can cook in the Traeger smoker at 350 *F with pecan pellets for 3045 minutes.
This recipe makes 1 large loaf or 3 small, or about 12 muffins. For my large family I make a double batch and pour it into a cake pan.
So grab your brown bananas and have fun baking!
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