This is a post about banana bread, but it is so much more. This is about my mom. This is a modification of her recipe, which I think is a modification of someone else’s recipe.
Back in the 1980’s and 1990’s the “dairy-free or lactose free” movement was in it’s beginning stages. My mom was the first person I know that actually figured out that the problems she was having was directly related to dairy. During the late 1990’s and into the 2000’s she would bring her soy sour cream out to dinner if it was a place that she would get a baked potato. There are so many options today and I wish she was around to research things with me. But sadly she is no longer with us.
One of the recipes she modified was homemade banana bread. This is the only recipe I use when using up those brown very ripe bananas. In the future I may be able to modify it more, but for now this is my mom’s version of banana bread with no dairy and very low fat.
- 1c sugar (this round I used regular sugar, I’m hoping to experiment with other types of sugar later)
- 2c flour ( I used Bobs Red Mill Glueten Free All Purpose Baking Flour, will test other flours also)
- 1/2 tsp salt (I used sea salt)
- 1 tsp baking powder (aluminum free)
- 1 tsp baking soda
- 2 Tbs vegetable oil (I actually used coconut oil, will see how it goes)
- 1 egg (cage free brown egg, maybe I can replace that in the future?)
- 1 tsp vanilla
- 1/2 cup of orange juice (I used non concentrate, with pulp)
- 2 or 3 smashed bananas
- 1c of blueberries (I used organic fresh ones, but frozen ones will work too)
- 1/2c of pecans or walnuts (I have also used almond slices)
Combine the dry ingredients and then add the wet ingredients and mix well. I fold in the blueberries or nuts at the end. Bake at 325 degrees in oven loaf pans (coated with non stick spray) for 1 hour. Bake muffins for 25 minutes.