I will be the first to admit that I have a horrible memory. I don’t remember much of anything when it comes to my childhood, early schooling, or even grad school, for that matter. I joke that if someone saw my resume and tried to talk to me about my grad program I would have to make something up because I barely remember going through it! On the other hand, I vividly remember making banana bread with my mother when I was little. We must have made banana bread fairly often for me to remember it as well as I do. Banana bread was a sign of love in our house, and if you were lucky enough to receive a loaf from our family that meant that we held a special place in our hearts for you. These days, I love making banana bread or banana muffins with my girls, and they both get so excited when we have enough rotten bananas to round out the ingredient list. While I hope that my bad memory isn’t hereditary, I do hope they continue the tradition and go on to make this banana bread with their kids one day and think of me.
This recipe yields one loaf or about 12-15 muffins. If you have extra bananas, double the recipe & freeze the extra loaf or muffins- it keeps well in the freezer.