Growing up I don’t ever remember eating anyone else’s baking except my mothers. She baked for all the neighbors, so when I would go over and play with the neighbor kids I was either eating my own mother’s cookies or store bought ones. So I really had no comparison.
When I went off to college I choose banana bread one morning for breakfast. It tasted nothing like my mother’s and I chalked it up to just being bad cafeteria food. We had many local cafes around the college and so one time while on a coffee run I bought a slice of banana bread. Nope, didn’t taste like hers either. I repeated this process many times until I finally broke down and told my mom that no one makes banana bread like her. She just smiled and said that is because I make mine with Graham flour.
What the heck was that I thought? My mom explained that it was a type of wheat flour, the kind used in graham crackers and it’s what gives her banana bread a unique taste. The hard thing was that she could not actually find in Arizona (where we were living at the time) so my aunt would have to send it to her (which is why we didn’t get banana bread all that often). Luckily nowadays you can find it quite easily as Bob’s Red Mill makes it. I find it at just about any grocery store and of course good ol’ Amazon.com (One 24 oz Bob’s Red Mill Graham Flour
While I have made many a version of banana bread in my lifetime when I am feeling nostalgic I always go back to making my mom’s version. It’s home to me.
If you would like to try some of my other versions here are some options:
Peanut Butter Banana Peanut Butter Chip Banana Bread
Peanut Butter Cup Banana Bread
Coconut Banana Bread with Key Lime Glaze
Hope everyone has a wonderful first Monday of the new year!
Graham Flour Banana Bread
1/3 cup shortening(don’t use butter…it isn’t the same in this recipe)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 cup graham flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe bananas
1 cup or more of chopped walnuts
Preheat oven to 350 F.
Using a stand mixer with a paddle attachment cream together the shortening and sugars.
Add the eggs and beat well.
Sift together the flours, baking soda, salt, baking powder and add to creamed mixture.
Mix until just comes together.
Stir in bananas and walnuts.
Pour into well greased(and lightly floured) 9X5X3″ pan.
Bake for about 50 minutes or until done.
Source: my mom
Liz S. says
Never baked with graham flour before – this banana bread definitely sounds incredible! Definitely nothing better than homemade.
Cookbook Queen says
Your mom is an absolute genius! Also, I think I’m going to start baking things with graham flour and not tell my kids…when they grow up and nothing tastes like mine, maybe they’ll come home 🙂
Alice says
I know these were muffins but I’ve made them as muffins and little loaves and ALWAYS get compliments and requests for more. These HAVE to be on your list!
http://www.culinaryconcoctionsbypeabody.com/2008/12/17/banana-espresso-chocolate-chip-muffins/
KB says
I can relate. My mom was always the baker. I can’t describe how disappointing my first taste of non-Mom-made blueberry muffins were – her homemade ones were a Sunday morning tradition, and the storebought ones were just sad in comparison.
I’m going to have to look for some graham flour to try this! I’ve never actually baked with it, and I do love to try new things. 🙂 The recipe reminds me of my grandmother’s banana bread recipe, one of the few things my mom ever used whole wheat flour for, and still untouched by any other recipe I’ve tried. Not that that stops me from trying more!
Shawn @ I Wash You Dry says
That picture with butter slathered all over the bread… glorious! That’s exactly how I love to eat it. I’m going to have to find some of that graham flour! YUM!
Erin M. says
This looks so good…especially the picture with the butter!
Carol says
Hi Peabody-wanted to let you know I made this recipe the other day and it’s FANTASTIC! I had bought graham flour a few months ago for a recipe I had found that sounded good…then forgot what recipe it was or where I found it. I was thrilled to see this post and even more thrilled at the way this bread turned out for me. I made 3 mini loaves rather than 1 large one….we’re empty nesters so one for us to enjoy now and a couple into the freezer for another day.
Thanks so much for sharing your Mom’s recipe-I can see why it’s your favorite. 🙂
Carol