Mom’s/Mae’s Banana Bread
This past Sunday we had a devotional gathering at our house because as a Baha’i, we wanted to meet people by saying prayers, poems and writings together. The plan was to go to brunch after but I wanted to make sure everyone had a little something in their tummies before we started the devotional part.
Raph had been asking for banana bread a few weeks now so I thought this would be a great opportunity. When we got married my mom bought me a KitchenAid Mixer and it really is the best thing for quick and easy muffins, cakes, doughs, and of course banana breads. The key to Banana bread and other like batters, is not to over mix or it will become very dense.
So this recipe is called Mom’s/Mae’s Banana Bread because it’s an amalgamation of my mom’s recipe and Raph’s mom’s recipe. My mom always put chocolate chips and Raphael’s mom always put Brazil nuts and a cinnamon/brown sugar topping on hers.
So this is what I came up with. It’s really yummy, just ask the 20 people who were at our house on Sunday morning.
Sugar and Cinnamon topping
Preheat oven to 350°
Mix all dry ingredients (from flour to cinnamon) together.
Combine sugar and cinnamon together and sprinkle over batter.
Bake at 350° for about 45 mins or until you stick a toothpick in and it comes out clean.
Notes and Tips: I like the bundt pan best because that’s how my mother in law made it, the bread cooks faster and more evenly, and the pieces are smaller.