Last August (2024) at the Wheeler County Fair’s post-judging bake sale, I bought a cake made by Tina Adams. It was the third year in a row that I had bought her award winning, blue ribbon cakes. But this year when I went to the bake sale, there was no Tina cake! I was crushed.
I hurriedly tried to get over my disappointment by turning my attention to the huge array of baked goods that covered the tops of three large glass display cases. Not even the grandest bakery in the world would have as many choices. I settled on a beautiful, golden brown banana bread.
When I got home, I couldn’t wait to cut a slice. This was not your usual banana bread. It was wonderfully moist, with a tender crumb, just the right density, not too sweet, a pure banana flavor and a crust with a slight crunch. I had to know – who made this?
The next day I went back to the fair and inquired. Eloise Mortimore and I compared all the banana breads to the slice I’d brought and we found the one that matched perfectly in size and appearance. Now that’s real detective work! And guess who made it? Tina! I got goosebumps all over. Tina and I must be soul sisters now, or something.
Of course, I had to get her recipe. Surely there must be some secret ingredient. But no – it was just the usual banana bread recipe. So I peppered her with questions. What kind of flour? Gold Medal. Oil? Wesson. Local eggs? Yes. Some people just have a knack.
I wanted to follow the recipe exactly, to see if mine would turn out like hers. But when I mashed up the bananas, I was half a cup short. I didn’t want to go to the store for just one banana. Applesauce might have worked, but then I spotted a can of Dole pineapple chunks in their own juice in my pantry. I blended in those instead. I also used freshly milled flour from soft, white, heirloom wheat berries. Since I didn’t have Wesson oil, I used grapeseed. My bread turned out quite well ‒ almost as good as Tina’s.
Tina’s Banana Bread
1 ½ cups mashed bananas
½ cup oil
2 eggs
1 teaspoon vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Preheat oven to 325⁰. Mix the wet ingredients, then the dry, then combine. Add your choice of chopped nuts, raisins, chocolate chips, dried figs, blueberries, etc. Bake 65 ‒ 70 minutes. This is the only banana bread recipe you’ll ever need, guaranteed. Thank you, Tina!