Leave it to southerners to find a way to make something delicious out of rotting fruit. Alright so “ripe” bananas aren’t exactly rotting but if you’ve seen the state of some bananas that have been behind this moist and delicious creation, you’d know what I mean.
I honestly don’t know anyone who doesn’t make banana bread on a regular basis. We see bananas going bad on our counter and our hands are already reaching for the flour. I’m certain this is another example to support my theory that all of the best southern dishes came about from the whole yankees-trying-to-starve us thing.
Banana bread always makes me think of these jade fire king dishes that I have (and use often in my photographs). Back in the early eighties, my mother took up an interest in collecting antique dishes. She mostly collected the pink cabbage rose depression glass, which was pretty expensive. I was her tag along to most of the antique shops and so she decided to include me in the collecting process by starting a set of dishes for me which we could then go on the hunt for. At the time, Fire King Jade-ite had flooded the antique stores and were literally the cheapest dishes to acquire. I ended up with a great set which I have had for about twenty years now. Little did we know that Martha Stewart would make them as popular as they are today.
Umm…I had a point here. Oh yeah, fourth grade, 4-H bake off. I made banana bread. We had to set up a presentation of it and Mama got a dark green tablecloth, placed the loaf on a large Jadeite platter with a slice on a jadeite saucer. We stayed with it all day while the judges came by to taste and view our presentation. It was a fun day. I didn’t win, but I did win third place in the whole county for an apron I made that year and as usual, won the spelling bee. ~grins~ (How sad was it that I just bragged on my spelling bee win in fourth grade like it was still a big deal today?)
UPDATE: This was posted a few years ago so here are the links to what to do with the leftover banana bread (If you have any!)
- 2 Cups sugar
- 1 Cups milk
- 1 Cups chopped nuts optional
- 3 Cups self rising flour
- 1/2 cup butter or margarine softened
- 2 eggs
- 3 bananas
- 1 teaspoon vanilla
- Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
- Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
- Pour into two greased and floured loaf pans and bake for one hour at 350.