When we grow up and have our own families, we often carry some of our childhood traditions along with us. My husband and his mother would make sugar cookies with homemade frosting and share them with family and friends. Lots and lots of cookies. Hours of work. It IS fun to take on that project as a family with kids, BUT… shopping for gifts, planning visits with family, holiday parties, and neighborhood events sometimes prevent us from making time for all of that work! My family didn’t have traditions centered on baked goods, but for the past few years we have adopted my husband’s traditions. This last Christmas, however, we chose an easier route – MINI BANANA BREAD!
The recipe we wanted to use is from my Nana. My whole life, whenever family gathered in her home, she served her delicious banana bread. The aromas of the baking bread filling my own family’s home, and the flavors in each freshly baked bite, stir up cozy feelings of nostalgia. That is something I love to share with others, so this year we hoped to spread that cheer in our neighborhood! Ultimately, we were super short on time and flaked out on the bread, settling on the Original Chex Mix recipe (found here – we used a full stick of butter and doubled the spices). It didn’t stir up quite as many nostalgic feelings, but it was still fun to deliver little bags of Chex Mix and candy to neighbors!
In spite of the fact we didn’t make the bread, I want to share the recipe with our neighborhood friends. Hopefully it will bring joy to any who try it! You could bake it for the ones you love on Valentine’s Day, or for a cozy neighborhood dinner. I COULD share Nana’s recipe for Norwegian Julekage Bread, but that’s an acquired taste and I’m not sure East Dallas is ready for that one. ;) The recipe below is for a full-sized loaf, but it is not difficult to do the math for splitting it into smaller portions. Happy Baking!
Banana Bread (Nana’s recipe)
½ cup butter*
1 cup sugar
2 cups flour***
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup walnuts or pecans (if desired)
- Preheat oven to 350
- Mix butter, sugar and eggs, beat until smooth
- Stir in dry ingredients
- Mash and add bananas
- Add nuts if desired
- Pour into lightly greased bread pan
- Bake at 350 for 60-70 minutes
*Nana’s recipe calls for margarine, but now that I am an adult and have learned more about ingredients, I know that butter is better for us than margarine. Plus it tastes better. :D
**Egg allergy/sensitivity: replace each egg with one chia egg (1Tbsp ground chia seed soaked 10-15min in 3Tbsp water). For this recipe that means 2 chia eggs.
***Wheat allergy/sensititivy: replace flour 1:1 with gluten-free baking flour. We use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. Make sure to purchase the one with the blue graphics – the one with red requires added xanthan gum, whereas the blue package already has xanthan gum added.