Mmmm…banana bread! My mother’s recipe for banana bread is hands-down, the best banana bread I have ever eaten. It is banana-y, moist, and fluffy. I’ve been making this banana bread for years. I use very ripe bananas – yep, the more black spots on the peel the better. It makes the bread sweet and moist! Usually, if I have bananas in the bunch that have gone past the point of no-return (Adam nor I will even attempt to eat the banana raw), I’ll throw them in the freezer knowing that banana bread is on the horizon! The bananas turn this awful black color when frozen, but if you pull them out of the freezer about an hour or so before making the bread, they are perfect – mushy and sweet.
I visited my sister in Vermont for “Match Day” for her medical school. She anxiously waited, with her classmates, to find out where she would be working as a resident for the next 4 years. The anxiety in the room was palpable. When it was finally done, and my sister got the letter that told her she would be working at her #1 choice, we went to lunch. My sister chose a place that served breakfast all day & I couldn’t have been happier. I love breakfast and brunch! I knew right away what I wanted on the menu – the banana bread french toast with real Vermont maple syrup. The meal was blow-your-mind good! I knew I had to make this the next time I made banana bread!
On a lazy Saturday afternoon, I whipped up some banana bread. Once it was cool, the french toast making began. I started with a few eggs, a splash or two of milk, whisked them together, dipped the slices of banana bread, and cooked until golden-brown in a hot pan. Then I sprinkled the slices with a cinnamon-sugar mix, drizzled them with real Vermont maple syrup, and we enjoyed every last bite!
1 cup flour 1/2 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 3/4 cup oatmeal, quick cooking 1 egg beaten 3 TBS melted butter 1/2 cup milk 2 bananas, mashed 1/3 cup chopped walnuts (optional)
Preheat oven to 375 degrees F. Butter a loaf pan and set-aside.
Mix all dry ingredients in a bowl. In another bowl, whisk egg, butter, and milk. Make a well in the dry ingredients and mix until moistened. Add bananas and nuts and mix to combine. Transfer batter to the loaf pan, and cook for 30 to 40 minutes. Let cool in pan slightly, then transfer to a wire rack. Slice and enjoy!
Romancing the Stove 