PHOTOGRAPHS BY EVANS CAGLAGE
Directions Preheat oven to 350 degrees. Coat one loaf pan
½ cup unsalted butter
with butter or nonstick cooking spray. Cream the butter and
1 cup granulated white sugar
sugar. Add egg, beat well. Add sour cream or buttermilk and
flavoring extract, and beat until mixed.
½ cup sour cream. (Alternately,
In a separate bowl, sift flour, baking soda, and salt together.
¼ cup buttermilk could be used.)
Stir mashed bananas and nuts (if desired) into the wet
1 teaspoon vanilla or lemon extract
1 ½ cup flour
Add dry ingredients to wet ingredients, and stir together well.
1 teaspoon baking soda
½ teaspoon salt
Bake in a loaf pan for about 30 minutes.
1 cup mashed bananas (takes about 2
Test with a toothpick: Place in center of bread, and if it comes
large bananas). (If desired, add a teaspoon
out clean, then it’s done.
of fresh lemon juice to prevent browning.)
½ cup chopped walnuts (optional)
Newbie Tip:Double the recipe and freeze the second loaf for later.
30-YEAR MEMBER FROM MURPHY
A party without a cake is just a meeting, or so Julia Child once said. However, making one is not always a
breeze. So much so that it seems mixing up sugar and salt or catching your food on fire are a part of the
recipe. Melodie Smith promises new or uneasy bakers can’t go wrong with her grandma’s banana-nut bread
recipe. “It’s a flexible recipe—you don’t have to get everything right,” she says. The recipe was her grandma’s
signature dish, especially when she needed to be frugal but wanted to treat her family when they came over
to visit. Grandma has passed on, but Smith keeps the handwritten recipe close by. When she finds the right
frame, she’ll hang it in her kitchen, she says. —Justine Espersen