I Take Thee Banana Bread

Finally, the Banana Bread Post.

This another of my grandmother Ibby’s wonderful recipes and I absolutely love it. It feels very old fashioned to me and it always comes out perfect.

My grandmother did a lot of catering in the 1960’s and 70’s for the women’s circle at her Presbyterian church, the Whitworth College Music Department (Spokane, WA) and numerous weddings and showers and dinner parties for regular clients. She used this banana bread recipe often, making lovely little tea sandwiches with an orange cream cheese spread.

This is my grandma Ibby with my mom and my stepdad at their wedding, which my grandma catered.

There are the banana bread tea sandwiches with the dark crusts on the platter upper right. They made an appearance at a lot of weddings and bridal showers. This picture is from my mom and stepdad’s wedding reception. I take thee banana bread. Get it? Remember, I have a cold. My intellectual capacity is diminished.

Incidentally, my mom and stepdad were brought together by me. I found him. My sister owes her existence to me. She’ll read this so I just wanted to remind her.

He was the Mountain Manager at the ski area my mom worked at and would always say hi and stop to chat a moment with me when I was outside playing at the condominiums we all lived in. I took a shine to him; he was quite a catch. He was a widower 18 years older than my mom and I got three pretty great step-brothers in the deal. And my little sister of course but she came later. My dad passed away in 1995 and I miss him so much but I am so very thankful for all the years I got to spend with him.

My parents would have celebrated their 40th Anniversary this June.

Happy Anniversary Mom and Dad.

Recently, I made my grandma’s banana bread tea sandwiches, just as she always did.

The china, linens and pink depression glass came from my other incredible grandmother, Eileen. The one who let me eat Froot Loops before bed. Remember? Grandmas are the best!

Grandma Ibby’s Banana Bread

Ingredients

• 1 3/4 cups flour
• 3/4 tsp. baking soda
• 1 1/4 tsp. cream of tartar
• 1/2 tsp. salt
• 1/3 cup unsalted butter
• 2/3 cup sugar
• 2 eggs
• 1/2 tsp. vanilla
• 1 cup mashed ripe bananas
• 1 cup chopped nuts (optional)

Directions

Sift together the flour, baking soda, cream of tartar and salt.

Cream the butter and sugar until light and fluffy (3-5 minutes). Add and incorporate the eggs (one at a time) and the vanilla.

Mix in the dry ingredients and then the bananas and chopped nuts.

Note: I don’t mix the nuts in but instead, sprinkle them over the top before baking. They look nice and are easy to pick off for anyone who doesn’t like them. Skip the nuts entirely if you are going to make the tea sandwiches as the bread slices up more cleanly.

Pour into a 9×5 loaf pan and bake at 350 degrees for 45-50 minutes.

Orange Cream Cheese Filling for Tea Sandwiches

• 8 ounces of cream cheese
• 2 Tbsp. powdered sugar
• 2 tsp. orange zest
• 1 Tbsp. freshly squeezed orange juice
• And just a little freshly grated nutmeg

Blend all ingredients together in a mixer and spread between banana bread slices.

Cut the crust off of both ends and then slice into four finger sandwiches by slicing in half and then slicing each half in half.

And then, it’s time for tea!

This recipe also makes wonderful muffins.

I sprinkle the nuts on top just like I do with the loaf option.

It will make 12 muffins and bakes for 20-25 minutes.

This is a treasured recipe and is something I will always associate with my grandma Ibby. Especially the tea sandwiches which were just so her.

It is moist and perfectly textured with just the right banana flavor. I have been cutting out the sugar and recently (this morning) baked the muffins with Truvia sugar substitute and they turned out great! Next, to try them with almond or coconut flour. I’ll let you know how that goes.

Enjoy!