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.
Advertisements

23 Comments on “The Banana Bread Switch Up”

  1. Sissi says:

    I see March is the banana month for both of us 😉
    The breads sound and look great. I am not surprised: even modified, mums’ recipes always work 🙂 You have made me think once more I should bake more with wholewheat flour…

  2. Carol says:

    Hi Barb!  I remember those days with your Mom very well.  And I loved her cozy home and kitchen.  Will try the pb marble recipe!  Great ideas.  I don’t use much artificial flavouring when I bake, but usually add a drop of ‘banana flavour’ to my banana bread recipe in case the bananas aren’t flavourful enough.
    Can’t wait to visit in person in June!
    XO

  3. I just made banana bread on the weekend with a new recipe.. mine’s the conservative type, like your mom’s:) I love your change ups!!

  4. Kristy says:

    You know we haven’t had banana bread in a while…might be time for another loaf. 🙂

  5. I just made banana bread yesterday, but love the idea of these switch-ups, and especially the butterscotch one because I know it would be so good with the bananas. What a great idea, Barb!

  6. Charles says:

    Love the switch-ups Barb! Butterscotch banana bread… oh yeah!

    I think my mother would go mental if I rearranged her kitchen – each thing has its place there, and has been that way for as long as I can remember it, haha 😀 Of course, it’s not organised the way I’d do it myself 😀

    • The butterscotch is my favourite — the combo is quite nice.

      Yes, mothers have their own ways of doing things, as I’ve learned the hard way. Now that I’m a mom — I understand how she must have felt!!!!

  7. Eva Taylor says:

    I’m actually surprised your Mom didn’t throw you out! The banana bread looks great…all the way from Mexico? 😉

  8. Norma Chang says:

    Switch up #2 Marbled Chocolate and Peanut Butter Banana Bread is my kind of banana bread. Anything with chocolate and banana.

  9. These switch ups are so creative and delicious versions of this classis bread – fabulous blog 😀

    Happy Easter!
    Choc Chip Uru

  10. […] oldest daughter started requesting a new version of banana bread . . . she was getting sick of my Butterscotch Chip Wholewheat Banana Bread. That lead to thinking that I needed to try the coconut oil that I’ve been reading about […]

  11. petit4chocolatier says:

    Loving the butterscotch!! Yummy 🙂

  12. Lilly Sue says:

    I like the switch up! Both recipes look AWESOME! Must try 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s