We moved to Arizona in 1997 at a time when the state was growing fast. Something like 10,000 a month were moving to the Grand Canyon State. The house we were building was supposed to be finished by December 20th but we all know how that goes. It was also an El Nino year so there were many construction delays for rain.
That delay meant we were in temporary housing a lot longer than planned. I’ll never forget just how tiny that apartment was. I could vacuum the entire place and not move the plug. We went back to California for Christmas, returning on a very cold night to a flooded apartment. A drywall nail had pierced the sprinkler line in the ceiling that took exactly two years to rust completely through. Let me tell you, seeing your breath inside while squishing through wet carpet is NOT the way you want to spend the night after Christmas with two cold and tired boys. We jokingly say that we had the National Lampoon’s Relocation where everything that could go wrong did go wrong.
But the extra time in the apartment allowed us to meet some nice families in the same relocation boat we were floating in. We lived close enough to the elementary school to walk and met a wonderful family from Canada. They were here on a temporary assignment and hoped it would turn permanent. They moved here before we did and stayed in the apartment complex long after we’d moved into our house. I think everyone who lived there knew Mary. She was a neat lady.
We had a little cookie exchange party and she brought the most wonderful banana bread for each of us moms. It didn’t last long and I knew I had to have more. Happily she shared it with me in exchange for my rocky road squares recipe. 20 years later and we still make it regularly. It’s a snap to double as well.
Start with three really ripe bananas. Mark likes smaller bananas so most times I use four or five. Mash them up in a large bowl.
Add everything else except the chocolate chips and/or nuts and mix until well combined.
Stir in the chocolate chips and/or nuts and pour into prepared loaf pan. Today I’m making this for our wonderful neighbors for Christmas. We hit the jackpot when they moved in.
Bake for 45-50 minutes in a 350 degree oven. I’ve found over the years that the top needs to be pretty firm and bounce back when touched. If not, the middle will sink. It’ll still taste amazing though; it won’t be as pretty. Cook time is closer to 50 minutes in my oven.
I like it best with both chocolate chips and chopped pecans. Mark and the boys like it best with just chocolate chips. It’s good heated up with a little vanilla ice cream on top as a dessert. It’s good for a sweet breakfast and it’s especially good when quietly sneaking a piece and inhaling it over the sink before anyone catches you. Ssh, that’ll be our little secret.
UPDATE: You can also make yummy little mini muffins for a quick breakfast on the go. The batter makes a little more than 30. For mini muffins, bake at 350 for 15 minutes. For regular sized muffins, bake at 350 for 20 minutes. YUM.
Mary’s Easy Newfoundland Banana Bread
Makes One Loaf
- 3 bananas, mashed
- 1 1/2 cups flour
- 1/4 cup butter, softened
- 1 teaspoon baking soda
- 1 egg
- 1 cup white sugar
- 1/2 cup chocolate chips or chopped nuts
Combine all ingredients and bake at 350 for 45-50 minutes. Cool completely on a wire rack.