Elle's New England Kitchen

It really is a humble little bread, isn't it? It isn't a grand dessert, given a starring role on restaurant menus. But it's delicious, just the same--for a snack, or yeah--for breakfast! It's the kind of thing you picture your grandmother or your mom making, and it brings you right back to their kitchens--or at least for me, it does. And I don't know about you, but when I get a craving for banana bread, I've got to have some.

The only thing standing in the way of banana bread is my kids, the little monkeys. They eat all the bananas! I've had to start hiding some from them, just so we can have banana bread or these muffins, which we all go crazy for.

This recipe is from an old friend, and it's definitely our favorite. This is the one my husband asks for when he gets a craving for banana bread. And even better--it makes two loaves. I love getting more for my work, don't you? You can freeze one, if you like--just wrap it tightly in plastic wrap, then foil, and I throw it in a freezer bag for good measure. It's a moist bread, buttery and tender, and just right.

If you have buttermilk and want to use that instead of plain milk, it's delicious that way, too. The original recipe calls for three cups of sugar, but I cut it down to two and a half cups. And add nuts if you like! I'd add nuts, and a lot of them if the kids didn't find them so revolting. What is it with them?! I ended up adding some walnuts to the top of one loaf, anyway. One of my favorite ways to have a slice is to pop it in the toaster, and then put peanut butter on it. Because peanut butter makes so many things better. It's right up there with bacon, cheese and chocolate for their food enhancing capabilities.