For many years, and my siblings and my entire childhood, my grandma and my mom co-existed in the same farm yard. Now that I’m an adult and have experiences with mothers-in-law and family dynamics, I have a serious appreciation and respect for both of these women for making it through those years without killing one another. And more than that, they are still very close!
The joke in our house whenever my mom made one of my grandma’s recipes w was that the secret ingredient is a mother’s love. No matter what my mom made, it was never as good as my grandma… according to my dad. My mom didn’t take it to heart because it was the same for her and anything that was her mother’s recipe. A mother’s love is absolutely the “secret” ingredient to make a food delicious, whether it be in our minds or not.
Today I was looking for a banana bread recipe because we had a lot of ripe bananas (as per below). So when I came across the recipe for banana bread called “Better than your mom’s banana bread” in the Forks Over Knives cookbook, I immediately thought of the secret ingredient. I had to try it!
My hunny really likes ripe bananas. Unfortunately, the rest of us don’t as much. The result is that when he buys them they are already, in my opinion, almost past eating. So when the bananas started to look like the photo below, I knew that I was going to make some banana stuff.
The recipe was actually really easy and I had fun mashing the bananas. I made some substitutions for what was in my house and came up with this recipe:
2 cups flour
3/4 tsp baking soda
3/4 tsp salt
1 cup mashed banana
1/2 cup maple syrup
1/2 cup soft/silken tofu mashed up (replaced the apple sauce)
1/4 cup coconut/soy milk
1.5 tsp vanilla extract
Sift together the flour, baking soda, and salt in a bowl.
In another bowl, combine the mashed banana, maple syrup, tofu, milk, and vanilla.
Make a well in the middle of the dry ingredients and pour in the wet ingredients, mixing until everything is just mixed.
Spoon the batter into a 8×4 loaf pan, distributing it evenly along the length of the pan, but don’t spread to the edges
The recipe calls to bake for 55-60 minutes at 350F, but that was too long for my loaf. I would say 45 to 50 minutes. The loaf should be golden brown and pulling away from the sides of the pan.
Let the bread cool completely, about 20 minutes, then invert the loaf onto a cooling rack. Be sure it is fully cooled before it is sliced.
Definitely not as good as my mom’s!