Mom's Banana Bread

Last weekend, I whipped up my mom's banana bread recipe.  It's sweet and chewy and banana-y, and served best when it's fresh from the oven with a little bit of butter.

Mom's Banana Bread

1/3 c butter, plus some extra for the pan

1/2 c sugar

2 eggs

1 1/2 c white flour

1/4 c wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 c walnuts

1 frozen banana (the blacker the better)

3 very ripe un-frozen bananas (still yellow but with lots of brown spots)

Preheat oven to 350.  Grease loaf pan with a little bit of extra butter.  Combine butter, sugar, eggs in one bowl, then flour baking soda, and salt in another.  Add dry ingredients into wet, mixing well.  Thaw the frozen banana with skin on (I find the freezing process really brings out and concentrates the banana juices), cut the end off, and squeeze thawed banana mush into the batter, juices and all. This is by far the least appetizing part of the process, it gets a lot better from here on out. Mash two of the ripe bananas into the batter as well, don't worry if they don't break up entirely -- banana chunks are what you're going for here.  Stir in the walnuts.  Use the third ripe banana for decorative slices on the top of the loaf.  Bake for 45 -55 min, or until wooden skewer into the center comes out clean.

Eat warm, with butter, and a tall glass of milk.