We are trying to keep warm this weekend, but it is really hard! We are basically trapped inside because our building is surrounded by a huge sheet of ice. Rajat tried to venture out this afternoon, but he couldn’t even make it to his car. He came back to the apartment very sad and defeated. He keeps telling me “he’s bored.” All we can do to keep busy is keep eating apparently. And drink tea. Luckily, my sweet husband found this killer banana bread recipe and baked us a loaf.
I come from a long line of banana-bread-baking women. We have many recipes in family cookbooks and we all bake a pretty good loaf. Rajat searched for recipes outside the scope of my family tradition, which was a little bit touchy. In the end, I had to admit that this recipe was “dhasu”…or in English, it was banging. Hopefully my great-grandmother wasn’t looking down from heaven on the day when we betrayed her banana bread.
This recipe is adapted from the story “A Spoonful of Love” by Amy Clipston which is published in the collection An Amish Kitchen by Kelly Long.
*makes one large loaf or two mini loaves
- 2 eggs
- 1/2 cup unsalted butter
- 2 tbsp milk
- 1/2 tsp lemon juice
- 1 cup pure cane sugar (or just he regular stuff if that’s what you have)
- 3 medium overripe bananas, mashed (about 1 1/2 cups)
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- Preheat oven to 350 F. Spray one large loaf pan or two mini loaf pans with oil.
- In a mixer, beat together the eggs, butter, milk, juice, and sugar.
- Add mashed bananas and mix further.
- Sift all of the dry ingredients together in a bowl. Add the dry ingredients to the wet mixture. Stir just until the flour is moistened. Do not over mix.
- Pour the batter into the pans. Bake for 45-50 minutes if making one loaf or 35-40 minutes if making the mini loaves. Test the doneness by inserting a toothpick in the center of the loaf. It should come out clean.
- Cool the loaf in the pan for 20 minutes. Remove the loaf from the pan carefully and serve!