So if you have a parent who is a good cook, it’s probably inevitable that you have either called or emailed them repeatedly, pestering them for family recipes. I am no exception. Last Christmas, my mom gave me a whole binder of family recipes, possibly hoping to stem my incessant flow of recipe requests. It hasn’t, but thankfully now she just has to say “check the binder” instead of typing up a recipe and emailing it to me.
Recently, she and my father were in town checking out our new house (we have a house, btw. And are engaged. Surprise!). We were sitting around one evening, playing cards, and being annoyed by a single fruit fly that would. not. leave. us. alone. It dawned on me that the fruit fly may have been present due to the 4 super ripe bananas I had chilling in the fruit bowl in my kitchen and that hey, everyone likes banana bread, right? So I broke open the family recipe binder to find my mom’s banana bread recipe.
But of course, I don’t know how to leave well enough alone. Her banana bread calls for coffee (too much work for a spur of the moment baking adventure) and almond extract (which I was out of). So I improvised. And this is what I came up with. It’s delicious, with a crisp top, a rich amaretto flavor, and a much lighter sweetness than a typical banana bread. And of course, it’s moist and soft on the inside!
Amaretto Banana Bread
1 ½ c softened butter
1 c brown sugar
¼ c molasses (note: you can just use ¼ brown sugar instead. Or honey. Or maple syrup. Whatever floats your boat)
1 tbsp vanilla
½ tsp baking soda
3 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
4 really super ripe bananas
-Cream together the butter, brown sugar, and molasses. Add in eggs one at a time. (After I cream the butter and sugar I just set my KitchenAid to medium-low and leave it running until everything is added to the batter. You can, of course, approach it how you prefer)
-Sift together dry ingredients and add to butter/sugar mixture.
-Mash the bananas and amaretto together, then add to the batter.
-Bake at 350 for 40-50 minutes, or until a toothpick inserted into the loaf comes out clean.
-Makes 3 loafs.
There’s no good excuse for why we’ve taken such a long leave of absence. I could explain to you how we’ve been busy buying me a new car,
going to New York,
moving in together,
And of course,
But instead I’m going to tell you that the cats took over, and they suck at typing.