I was flat out afraid to go into one of the fancy kitchen stores to get the type of pan I would need. The budget is too tight right now (thank you IRS and county tax commissioners) for me to be set free in a store in which the temptation would cause me physical pain. If I were bodily dragged into the middle of a shopping mall, I would fight my way free to the nearest exit without spending a dime. If I were taken to Rolling Pin, or Williams-Sonoma, I would most likely break down and cry if I weren't able to go on a shopping spree.
Thanking God for small miracles though, I came upon The Perfect Heavy Steel Loaf Pan at Publix, of all places, earlier this week. I have made a Southern Living recipe for Cream Cheese Banana-Nut Muffins, which were exsquisite, but I've never just made plain old banana bread, and I was excited over the prospect. Mymother used to make it when I was a kid, and I think she may have even brought it to me at school on my birthday when I was in second grade. I was attending a wonderful hippie school at the time, and we were graced with incredible desserts on kid's birthdays, much unlike the nasty store-bought cupcakes that parents pass out at school these days.
I found a recipe in The Art of Southern Cooking, a surprisingly simple cookbook from 1969 that I inherited from my late Great-Aunt Doris. There is even an inscription in the front that I will have to ask her husband about: "From Mrs. Florence Wade Anderson, Sept 13, 1972."
Preparing the ingredients only took about 5 minutes, and the bread came out wonderfully. It is moist without being too wet; and it rose, browned, and held together perfectly when sliced. I remember one banana bread that mom made in which we had to eat it with a spoon, but maybe she had used a banana pudding recipe accidentally.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour, sifted
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripe banana
- 1 cup chopped pecans
- Mix butter, sugar and eggs together.
- Sift dry ingredients together, and fold into butter mixture.
- Stir in mashed bananas and nuts.
- Bake in a 9x5 loaf pan at 350 degrees for 40-50 minutes.
Somebody call Short Stack and tell her to drop by if she's hungry.