My mom and her sisters lost their mother when they were barely adults. All three of them remember being in their mid-twenties and trying to piece together family holidays... a seemingly impossible task without their mother's guidance (or her recipes). One of their early attempts at Thanksgiving included ordering a Tom (male turkey) so big they literally couldn't close the oven door.
Today, I am truly humbled in their culinary presence. Each of the sisters has their area of expertise and they can cook anything. I learned to make endless pasta combinations and the art of roasting from my mother. My Aunt Kathy taught me how to make chicken soup from scratch (including noodles) and endless desserts. My Aunt Bridget taught me to make bread, freezer jam and to always have a back-up meal. :) However, they all taught me to be brave and bold in the kitchen.
So about 5 years ago I began collecting their recipes. Almost every recipe had to be "translated" because they are continually changing, updating, improving, testing new variations. I'm nowhere near finished collecting their wisdom, yet I did stumble upon one recipe that I make almost weekly. In fact, the reason I made butter to begin with was because I needed buttermilk for my Aunt Bridget's banana bread recipe. So if you're wondering what to do with buttermilk, look no further!
|The Captain and his favorite treat!|
Best Ever Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1-1/2 cup white sugar
1-3/4 cup all-purpose flour (I often use half regular and half whole wheat flour)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans (optional)
Preheat oven to 325. Spray one 9x5 inch loaf pan with non-stick spray. Blend together the eggs, buttermilk, oil and bananas. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans if desired. Mix well. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.