Whenever I see that our bananas have gone brown, my first thought (after ‘dang it, I forgot we had bananas’) is to make Banana Bread. But, last night, when I was craving homemade banana bread, I didn’t have any old bananas! So I made it this way instead. A trick I’ve learned is to take apart the bananas so that they are no longer in a bunch. Let them sit like that for an hour or so, and they will get a little sweeter. But to be honest, I just used regular bananas last night when I made it.
My mother was a very good baker, an artist in the kitchen. She made delicious breads, muffins, cookies, etc. I think she would be proud to see I’ve come a long way when it comes to baking. And to be honest, I always think of my mother when I am in the kitchen making banana bread, or baking anything really. See, my mother passed away when I was six years old from breast cancer, so I didn’t have a mother when I was growing up to teach me how to cook and bake.
When I wanted to learn how to cook and bake, I went to my mother’s recipe box. She had so many wonderful recipes, I decided to cook through them and learn from them, try to figure out what made my mother great. Doing that and taking cooking courses in high school and college also helped develop my cooking abilities. It’s been a fun process. I can now make great meals for my family and friends. Also, learning time-saving techniques and other useful kitchen skills has allowed me to think outside of the box when it comes to changing recipes up to make them okay for my son, who has quite the list of food allergies. Dairy and Soy are the big ones . . . and they’re in everything!
It’s very frustrating to have a dairy and soy allergy in this world of cheeses and ice-creams that come in more varieties and with more wonderfulness than I can name. I will admit that it is getting better now that there are things like almond milk, coconut milk, and dairy and soy free butter even! These types of products weren’t so readily available 10 years ago, so it’s definitely an improvement; but it’s still tough.
Recipes like this banana bread are ones that I don’t have to fool with in order for them to be dairy and soy free. The main ingredients are eggs, sugar, flour, and bananas—two cups to be exact! It’s so flavorful and best served warm with a little bit of butter. If you haven’t heard of Earth Balance’s dairy and soy free butter, you should definitely look them up and give it a try. We get ours at the Whole Foods Store, but you can get it just about anywhere now. My son loves it, and even my picky, butter-lovin’ husband loves it.
Overall, this Banana Bread is going to be the go-to banana bread for your family and friends once they try it. It’s that good!