Twenty-six years ago, my husband and I were married on the garden patio at the Chart House in Dana Point, California. My husband’s grandmother, Granny Roberts, was in attendance. Shortly after our marriage, I received this recipe, which was one of her favorites. She wrote a note on the recipe stating that she received the recipe from her daughter’s eighth-grade friend, Janet Tucker.
Granny was born in the early 1900s in the state of New York. She was raised in the city for a while, until her father decided to purchase a dairy farm near the Canadian border. We heard many stories about making butter and maple syrup. She told us that when the Great Depression came, her family didn’t notice as they had everything they needed on their farm.
She valued family her entire life and served dinner promptly at 5:30 p.m., surrounded by her children and husband at the head of the table. Granny enjoyed “farm cooking” with meat, potatoes, and vegetables along with milk and cream.
Double-Cream Banana Nut Bread
Makes 1 loaf- 2/3 cup sugar
- 1 egg
- 1/2 cup cream cheese, room temperature
- 1/2 cup sour cream
- Approximately 1 1/2 cups mashed ripe banana
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Approximately 1/2 cup nuts
Cream sugar, egg, cream cheese, sour cream, banana, and vanilla.
Sift flour, baking powder, baking soda, and salt. Gradually add to creamed mixture. Add nuts.
Pour into greased loaf pan. Bake for 45 to 50 minutes. Watch closely and do not over-bake.
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