The number one way to feel at home in a new place is to bake like a mofo. And brew coffee… lots and lots of coffee. Soon the smell of new paint, cleaning supplies, and empty apartment will dissipate and instead your abode will be filled with the smell of coffee and delicious sweets. I’ve been in a bit of baking kick since we moved (despite the small, apartment-sized electric stove… sob!) and I’ve made chocolate chip cookies, pumpkin pancakes, and various quick breads. Last night I decided to us up some bananas in the freezer and make my grandmother’s banana bread with a few alterations.
Nana’s Banana Bread
2 C sugar
4 C all purpose flour
2 tsp baking soda
1 tsp salt
1 C applesauce (the recipe called for oil, but I subbed applesauce)
6 overripe, mashed bananas
1/4 C milk
1 tsp vanilla
1 C chopped pecans
1) Preheat oven to 350 degrees and grease and flour two bread pans.
2) Mix all the dry ingredients in one large bowl
3) In a medium bowl, mix applesauce, eggs, bananas, milk and vanilla.
4) Pour wet ingredients into dry ingredients and gently mix (some clumps are okay, don’t mix it to death or your bread will suck)
5) Fold in pecans
6) Divide batter into two bread pans and bake for 45 to 55 minutes
7) Cool for 30 minutes, remove from pan and then slice and enjoy!
Keep a loaf for your family and the second one is great to share. It even freezes well. Before freezing let it cool completely, wrap it in aluminum foil, and the put it inside a large freezer bag.
I love this bread. Atticus woke up hungry at 5:30am this morning and enjoyed a piece while I sat bleary eyed at the table. He loved it!