I’m a stickler for old family recipes. Most of the recipes I have are titled with either “Nonni’s …” or "Mom's … .” I love carrying on the family traditions and making food for people that I have grown up on.
In the past, I have always made my Auntie Ginny’s Banana Bread. It’s absolutely delicious, but it’s somewhat of a finicky recipe. If you overcook it in the slightest, it really dries out. Over the weekend, my mom and sister were talking about Banana Bread, and I assumed they were talking about Auntie Ginny’s recipe, so I naturally chimed into the conversation to say how much I loved that recipe. But my sister corrected me, this was a new recipe that they got from Nonni’s hairdresser.
I decided to make it for a “pot luck” at work today. Since the meeting was at 9:30 am, I figured something like Banana Bread would be perfect (other people made tortellini, Swedish meatballs, cookies and toffee bark). So, since my mom and sister raved about this new recipe, I decided to try it.
I doubled the recipe, and made it in my super long loaf pan. I left out the nuts, just because I know a few people here at work are allergic, but if I make it again, I'll probably put in the nuts.
There’s not much left, and while there aren’t enough words in the English dictionary to describe how moist this was, I do have pictures of how beautiful it was. There are about 2 pieces left.
I’d say, SUCCESS!
3 Tablespoons vanilla
½ cup oil
½ cup milk
Mix together, then add to wet ingredients:
2 cups flour
1 teaspoon Baking Soda
1 teaspoon Baking powder
½ teaspoon salt (optional)
½ cup nuts (optional)
This can be doubled and baked in a tube pan (or a super long loaf pan).
Bake at 350 degrees for approximately 1 hour.