CHEF JEFF: One Byte At A Time — Banana Bread

There aren’t too many people who like overripe bananas. But of those who do, most of them prefer to use theirs in banana bread.

I’m probably one of the few who don’t mind eating a banana that’s turned brown. In fact, I kind of like the taste of an overripe banana.

And I like banana bread just as much or even better, especially the loaves made from Mona Brundin’s recipe.

Mona, who lives in Grand Forks, N.D., with her husband, Don, is the mother of my friend and East Grand Forks, Minn., Gary Brundin.

For those of you who don’t know Gary, he’s one of the most generous people I know. Over the past 10 years or so, he’s given me dozens of apples from his backyard trees, as well as a few samples of his canning.

And then, there was the time he called me and said a neighbor of his was finished picking apricots from his two trees and wondered if I would like some.

I was able to get enough to preserve some really good jam as well as having some for snacking. (Several months later, Gary asked if I wanted a large bag of apricots that had been tucked away in his freezer. Of course, I said yes, and the result was more tasty jam.)

But getting back to the banana bread recipe, it comes from a cookbook that Mona and Don put together for their kids that contain some of their favorite recipes and memories.

The banana bread recipe, about the best I’ve come across, is just one of several we’ve tried from the cookbook.

But you be the judge. It would be a great way to use overripe bananas, especially if you don’t have the taste for them like I do.

Mona’s Banana Bread
2 cups sugar
1 cup butter
4 eggs
1 cup milk
6 bananas, smashed
1 teaspoon salt
4 cups flour
2 teaspoons baking soda
Cream sugar and butter. Add eggs, milk and bananas. Mix well.
Add flour, salt and baking soda.
Pour into 6 floured and greased mini pans or two large loaf pans. Bake at 350 degrees for 60 minutes. Cool for 10 minutes before cutting.

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