Tonight we continue on our quest for the best banana bread, which is actually nearing an end. In fact after today, we have only one last recipe (and it’s a special one) before the final taste test. I can’t even tell you how excited the kids are about lining up all the pieces of different banana breads for the final taste test. We don’t even know how many there are anymore, but they’re talking about it nearly every day. You would think it was Christmas again with their levels of anticipation.
But before we get to that special recipe and our final taste test, we had to try one more banana bread. It sounded too good to pass up. It comes to us from Dawn (actually Dawn’s mom) at First Look, Then Cook. If you don’t know Dawn, all of her recipes are delectable, but it’s her desserts that WOW me each and every time. She even makes me drool over chocolate (and folks that know me, know that’s saying something). Dawn has several delicious banana related desserts on her blog, but she swears by her mom’s recipe for banana bread, and how can you go wrong with a recipe from mom?!
Now this is when we usually post the pictures of our ingredients and process, but really, we think you’ve seen enough of those banana shots. So for this banana bread we thought it would be fun to chronicle the life of a sous chef.
Apparently banana bread making is now a “royal” event. So Princess A and I set to work by mashing the bananas. Then we used the new KitchenAid mixer to blend our bananas, oil, sugar, buttermilk, vanilla and eggs.
The princess was rather enjoying not having to lift a finger and letting the magic mixer do the work. That said, she wasn’t worried about getting her hands or face dirty licking the mashed banana bowl clean.
Now will it stand up to some of our other favorites? You’ll know the answer next week! Yep – the test taste is almost here. Until then, you can print this recipe here: Dawn’s Mom’s Banana Bread. Thank you Dawn!