Mom’s Banana Bread Diploma
I love that we found several of my mom’s recipes after she passed away, folded up into little squares in her purse. There were so many little bits of paper with random phone numbers, a social security number, tallies of her monthly budget expenses and recipes! Even though it’s been almost three years, we are still finding recipes here and there, and I feel so happy to have them in her handwriting. This was her banana bread recipe, and it was a staple in our family. Everyone loved it! This is one tradition that has to keep going, although, I’m going to substitute the vegetable oil with some high quality melted butter.
The baking tradition has a way of connecting all of us to mom, especially knowing how proud and happy she was when someone took a bite and watched as “the closed eye smile” spread across their face. Baking was a skill and talent she developed, and it was one of the things in her life that gave her confidence. She didn’t have much formal education after her first year of high school, so her excellent baking craft was one of her contributions to the world. I am so grateful that many of us got the same gene.
For some part of my adult life, I wished my mom could have been more educated or had something in her life that would help her feel accomplished. I wished that she could have encouraged me to start or even finish my college education or cheer me on in my career. I wished that she could somehow know me and really understand what I’ve learned or how I’ve grown. What I’ve come to see is that she had all of that.
I know that she felt a tremendous sense of accomplishment from cooking for people, and she loved knowing her banana bread was in high demand. She was so proud of her garden, and growing beanstalks that towered above her 4’11” frame. It made her happy to know that her son-in-law and grandsons loved the frozen green beans, and the frozen corn she prepped in the fall. I think she even loved all of the family bickering over her potato salad, and whether it should include onions or not.
As for me, she was very supportive when I opened a small gourmet take-out shop and catering business. When she came to visit, she wolfed down several brownies and lemon bars all in one sitting. She tried and loved my baked falafel without having a clue what it was. She loved my food, and later she loved that I started growing a vegetable garden. Saturday mornings, she would call me, and we talked about what we were growing and how big the tomatoes were getting. I miss her belly-laughing about the deer that got into my tomatoes, or the net fortress I had to build around my blueberries to keep the birds out.
I know that she was incredibly proud of me. I still smile as I remember her saying “my daughter is a professional businesswoman!” It’s okay that she didn’t understand what I actually do or know the hard work it required to put myself through college and make my way into a profession. What is important is that we found something we shared, a love of growing and preparing food for our families. And even though it was unsaid, I believe she had a sense of the legacy she was leaving, and I’m certain it brought her immense satisfaction.
It is with this feeling that I share her recipe and award her “The Banana Bread Diploma” in recognition of her amazing talent. I hope it brings the same happiness to your bellies and to your heart.
Ingredients:
1 ¾ C flour
1 ½ C Sugar
1 Tsp baking soda
½ Tsp Sea salt
2 Eggs
½ C melted butter (unsalted)
¼ C +1 TBSP buttermilk
1 Tsp vanilla
1 C Mashed ripe bananas
1 C Chopped walnuts
1 C Chocolate chips (optional)
Mix together flour, sugar, baking soda and salt in large bowl. In a medium bowl, stir together eggs, butter, buttermilk and vanilla. Add Mashed bananas and stir lightly. Pour into dry ingredients and mix just until flour incorporates. Fold in chopped walnuts and chocolate chips if using.
Pour into loaf pan that has been buttered/floured, smooth the top and bake @ 350 for 50 minutes or until tester comes out clean.