When my mother visited, she brought a loaf of banana bread. I never had any of it, and I think my husband, Pritchard Parker, ate most of it. For weeks, he would mention that banana bread, every now and then. He would say something about speaking to someone at work about that banana bread! I finally got the hint and asked Mama for the recipe. It is a recipe from the January, 2005 edition of Southern Living, called Cream Cheese Banana Nut Bread. You can find the recipe here.
The recipe gives four different toppings for the bread, which all sound delicious. Mama used, therefore I did, a simple confectioners sugar/half and half glaze. After all, I was trying to replicate the banana bread Pritchard Parker had fallen in love with--hers.
The recipe makes enough batter for two loaves. I made one loaf, and with the rest of the batter, I made muffins, in my hip, new, square muffin pan. Those were for Pritchard to take to work and share, IF he wanted to.
A note about bananas: I did not use overly ripe bananas for the bread. And I realized why I never liked banana bread in the first place. It always tasted like rotten bananas. The ole, "Don't throw those bananas away, you can make banana bread" routine. Yuck.
This banana bread had a good, creamy banana taste, and without a funky color. Pritchard Parker said it was every bit as good as my mother's.
That is a compliment!
I am sharing this recipe with Cookbook Sundays at Mom's Sunday Cafe