The Banana Bread Switch Up

You are in desperate need of a coffee. You head to the cupboard to grab some filters—but they are not there. You can feel the panic rising as you look in another cupboard, then another. Finally, success…there they are right next to the Cheese Whiz. That’s funny, you didn’t put them there. You breathe a sigh of relief as the coffee brews. Now, just grab a mug and…what the hell, where are the mugs?

I’m sure that this is the scenario (or one very similar) that played out many years ago for my mom. I had just started my first full-time professional job (the one where I met Eva of Kitchen Inspirations) and I had moved in with mom so that I could get my financial feet on the ground. First thing I did was completely rearrange her kitchen.

Need I point out that she wasn’t impressed? Mom was particularly upset when she discovered that several of the items she needed hadn’t just been “relocated”—they’d been thrown in the garbage. I’d like to blame it on my youth—the verve of my adventurous twenties—but I can’t.

I’m just that way. I like to switch things up. You know, make them my own. I know that I’m destined to get what’s coming to me one day soon, as I have two very spirited and strong-willed ponytails.

But until then, I continue to switch things up—particularly with my mom’s recipes. This time, it’s her much-loved banana bread recipe. (It has quite a following with the after-church social crowd at St. Andrew’s Presbyterian Church.) Although, this time I don’t think she will be mad at me—I didn’t throw anything out.

Mom’s Original Banana Bread

  • 1-½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 ripe bananas, mashed
  • 1 cup sugar
  • 1 egg
  • ¼ unsalted butter, melted
  • 1 tsp vanilla

Directions

  1. Mix dry ingredients (flour, salt and baking soda) in small bowl and set aside.
  2. Mix wet ingredients (bananas, sugar, egg, butter and vanilla) in large bowl. Add dry ingredients and mix well.
  3. Pour batter into greased loaf pan.
  4. Bake at 350° for 45 – 50 minutes, or until an inserted toothpick comes out clean.

#1 Switch Up: Whole Wheat Butterscotch Banana Bread

  1. Replace 1-½  cups all purpose flour with ¾ cup of all purpose flour and ¾ whole wheat flour.
  2. Add ½ cup butterscotch chips after completing step 2 in directions for Mom’s Original Banana Bread and mix well.
  3. Follow steps 3 and 4 of same directions.

#2 Switch Up: Marbled Chocolate and Peanut Butter Banana Bread

  1. Prepare Mom’s Original Banana Bread batter.
  2. Divide batter in half, placing second half in a new bowl.
  3. Add 2 tbsps of peanut butter to first half of batter and mix well.
  4. Add  2-½  tbsps cocoa powder to second half of batter and mix well
  5. Pour chocolate batter in half of greased loaf pan.
  6. Then, pour peanut butter batter in other half of greased pan.
  7. Using a knife or skewer, pull and swirl chocolate batter through peanut butter batter until you are happy with the marbled effect.
  8. Bake at 350° for 45 – 50 minutes, or until an inserted toothpick comes out clean.