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This recipe is very special to me as it comes from my mother’s kitchen. My mother always made this banana bread in the Fall and I just love it. The key to the sweetness of this bread is that my mother would use over-ripe bananas – almost until the peel was totally black. How I wish she were here today to enjoy this with me. So fortunate to have my warm memories and this recipe along with many others that she gave me through the ages.
When the bananas are this ripe they mash and cream very well.
Adding a great quality vanilla is also key to any baking. I found this one at TJMaxx – of course 🙂
We are fortunate that the great state of Georgia is the largest producer of pecans. This is prime harvest time now.
All ready for the oven…
and voila! Oven fresh – I wish you could smell the aroma.
Making the cinnamon butter…
Doesn’t that look delicious – this bread is so moist.
I couldn’t resist a fresh, warm slice 🙂
So grateful to have my memories of baking with my mother. As I was baking today I remembered a time that we baked this bread together when Jennifer was about six years old. Between the three of us we finished off almost the entire loaf. When my dad came home he asked “hey , what’s cooking?” In unison the three of us sheepishly smiled and replied “nothin” . It makes me laugh out loud to think of that day and so many others where we did the same thing – it was a secret between the three of us. Grateful indeed…