Banana bread recipes are a dime a dozen. Just about every cook has one or more, and they all think that theirs is the best.
Mona, of Grand Forks, is the mother of a friend of mine, Gary Brundin. Several years ago, she put together a cookbook that contains the favorite recipes and memories of she and her husband, Don.
I’ve had the pleasure of trying a handful of them, since Gary gave me a copy of the cookbook, and have not once been disappointed. Among my favorites are ones for hot pepper mustard and tuna noodle casserole. And there are numerous other recipes that I still want to try.
But the recipe I like the best (so far) is for banana bread. It is the best I’ve ever come across. In fact, Therese says it’s even better than hers, and that is a compliment of the highest order.
If you don’t believe me, here’s the recipe. You be the judge.
Mona Brundin’s Banana Bread
2 cups sugar
1 cup butter
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 miniloave pans or two large loaf pans. Bake at 350 degrees for 60 minutes. Cool for 10 minutes before cutting.