My Best Banana Bread

Here it is — the recipe that I have truly perfected and loved for so many years — shared with many — loved by all — accepted with hesitance, but once they try it they can’t get enough.  It is so funny that people are not used to home made gifts or thank you gifts of food.  Maybe it is our cautious nature after the Halloween scares.  Remember the days of popcorn balls and apples…  well, anyway – I love to bake and if I ate it all I would be 300 lbs!  🙂  So I love to give it as thank you gifts and just bring along to parties or backyard BBQ where everyone brings something.  I love having parties like that and people can bring what they love to make.  🙂

Funny story about this bread I have to share.  When Steve was headed to an overnight PSIA event as an examiner a couple years ago I sent him along with a loaf of banana bread.  He didn’t know if he could eat the whole thing – so he shared with his best friend Terry.  At first Terry says, “no, I am not a big banana bread eater…”.  But with a little persuasion Terry took a bite, and then another.   Then Bugs (nickname for Don) came in and joined them — hesitant, but tried it.  I was joining Steve that night and we were headed to our own room and the guys said  “He can go, but he is leaving the banana bread!”  🙂

Sometimes to intice the dessert eaters, as this can truly be served as a dessert, (a healthy one at that) – add a little cream cheese in between slices and cut up to make a great presentation.  I love to make it as the bananas go brown and save it in the freezer.  You can spread the cream cheese on the frozen bread much better.

OK – enough of my Betty Homemaker tips — Here’s the recipe and some fun photos too!
Side note:  When I was a Personal Trainer working out of Artie’s Chiropractic office in the Pico, Vermont area this cookbook was given to me as a gift by Shirley Goldman who was the chair of the group that put the cookbook together.

Her note to me:  “To a great friend and trainer.  Bon Appetite!  Shirley

Banana Bread
(Always Good)
Borrowed from the “Kosher Yankee II”
A Cookbook compiled by the Sisterhood of the Rutland Jewish Center
Rutland, Vermont

1 1/4 cup sugar
1/2 cup oil
2 eggs
1 tsp baking soda
1 1/2 cup flour
4 Tbsp sour cream
1 cup mashed bananas
1 tsp vanilla
1/2 tsp salt
1/2 cup walnuts (optional)

Cream oil and sugar; add eggs and beat well.  Add baking soda dissolved in sour cream; beat well.  Add bananas, flour, salt and vanilla; mix well.  Add walnuts if desired.  BAke for 1 hour in350 degree oven in a loaf pan greased or sprayed with Pam.  🙂

My notes:
Just throw everything into your Kitchen Aid – beat and put into tins of choice – muffin, small loaf pans are my favorite – or double the recipe and make big loaves too!
I add a little PENZEYS Vietnamese Cinnamon (my special ingredient, optional)

Below some photos of a small loaf – not so perfectly shaped, but my “best” banana bread….  so yummy!
And what picture of food wouldn’t be complete without Oakley – just wishing he could have a bite!

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Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

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