When a magazine describes a recipe as, ‘extraordinarily simple’, ‘tasty’, ‘family heirloom’, ‘The recipe has been handed down for generations’…my interest in the recipe is piqued!
The recipe did look simple…the only adaptions would be replacing the buttered/floured loaf pan with canola oil/flour and the 2 eggs…easily replaced with a bit more banana and an added 1/2 tsp of baking soda and 2 tbsp of water…I was sold!
Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread
It tasted just as they described…‘tasty banana bread (with a moist center and crispy crust).’
Oh, my gosh…I wish I had a camera to have captured the look on Michael’s face when he took his first bite of the end slice of a piece of the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread. His ‘mubbly grumbly’ face lit up like a Christmas Tree!
“Good?”, I enquired. “Mmmmmmmmmmmmm…”, he expressed with a Cheshire-like grin on his face. Bingo…we have a winner!
A hit in our household…over half the loaf was gobbled up between Matthew, Michael, Andy and I…before dinner!
Now, if you are like me, you have bananas set aside in threes ripening, ready to be baked into something delish.
This is how perfectly ripened bananas look for baking.
Not a pretty site…however, these three bananas made all the difference in the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bread. Do not underestimate the importance of ripe bananas in your baking…they sweeten as they age.
The recipe called for 2 very large ripe bananas…these three amounted to an approximate amount of a ‘mounded cup’ of bananas, thus giving me a little extra to accommodate for a second egg in the recipe. Hope that made sense.
I can easily see how this recipe became an heirloom…‘a recipe handed down for generations’.
I am quite certain it has passed the ‘quality control test’ in our house to be passed down in our family.
P.S. Have you adapted any ‘heirloom recipes’ for your family to enjoy?