Did you ever grow up thinking what you knew to be something was completely different than what the rest of the world considered to be something?
Was that too deep for a Monday?
I’m talking about banana bread. Could you tell? No?
My grandmother Luly, has made this banana bread for as long as I can remember. It’s unlike any other banana bread I’ve ever had. Ever.
The outside develops a dark brown, sticky exterior and the inside is more like a moist cake than a quick bread. The smell of it in the oven is something I recognize instantly and brings me right back to being a little girl; licking my little fingers while watching Saturday morning cartoons at her house.
I thought everyone’s grandmother made banana bread the same way. I can remember trying banana bread at bakeries and friend’s houses and being utterly confused. I learned no two banana breads are alike. I’m firmly in Luly’s camp.
This bread is really more of a dense, moist cake in the shape of traditional banana bread. I know it may not look like much but if a family of four can devour a loaf in one day, something really special is going on.
The first Christmas I was in college, my Nonnie (as her grandkids call her) gave me a ceramic loaf pan with a recipe card for her banana bread as a gift. It’s still one of my all time favorite gifts.
I’ve made this recipe countless times and there are really only two ways to eat it:
- Sliced straight out of the fridge so it’s got a little chill.
- Warmed up in the microwave with a smear of butter.
I know those two are polar opposites. The takeaway is this bread is good any which way. Try it upside down. It will still knock your socks off.
A really important tip. Your bananas must be REALLY ripe. I mean riper than you think. Don’t let this scare you:
Brown bananas = the best banana bread you’ll ever have.