In the late 1950s my mom and her sister ran a drive-in restaurant in a small town on the west side of Michigan. At the time, my twin sister Judy and I were in eighth grade. We waited tables and my mom and Aunt Meme worked their magic cooking classic Midwestern fare in the kitchen. I inherited my love of cooking from my mom, and I’ve followed in her footsteps serving up meals to family, friends, and community. Of course, my favorite meals have always been for family and friends.
My book, Mom’s Comfort Food is a culmination of over 50 years of collecting and tweaking recipes. Many of my recipes were once written on cards and swapped with friends and family. The thing I’ve long understood is that community, friendship, and joy can be found around the table of a wonderful meal. I couldn’t be happier than I am preparing a meal for the many people I love.
This banana bread is so moist and delicious. It’s a really great way to use up those bananas that got too ripe. If you have a lot of bananas, make more loaves of bread and store them in the freezer.
Recipe: Banana Bread
Makes 1 Loaf
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 11/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan and set aside.
In a medium bowl, cream sugar and butter. Mix in eggs, bananas, sour cream, and vanilla.
In a separate bowl, whisk together flour, salt, and baking soda. Add to butter mixture.
Pour into prepared pan. Bake for 50 minutes or until toothpick comes out clean. Cool 10 minutes and then turn out onto cutting board
Slice and serve warm.
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