Around here, we can’t begin to think about National Banana Bread Day without thinking about our wonderful neighbor, Blaine Rhodes. This young man (he’s only 93!), has single handedly kept our neighborhood supplied with banana bread for years. He’s turned banana bread haters into banana bread lovers. His bread has brought smiles to hangry children and have been a welcomed relief to a busy momma. His loaves of bread have tied a farmer’s stomach over ’til supper and cheered up a busy school teacher after a long day of work. The early morning corn pickin’ crew was always glad to see Blaine arrive in the field with a couple loaves of bread tucked safely on his four wheeler. There have been times when we’ve put a loaf or two of Blaine’s bread in the freezer and to surprise our grandchildren…and they always ask, “Did Blaine make this?” They know it’s going to be great if the answer is yes!
We could go on and on about how wonderful this banana bread is, but you will discover that yourself as you whip up a batch. However, we believe this recipe also contains a little magic in it…and it’s the magic that makes it so wonderful! The magic of sharing. The magic of sharing something simple. The magic of sharing something from the heart. Blaine’s magic. Perhaps, today, you can try sharing a little bit of Blaine’s magic with a neighbor…a little goes a long ways.
Blaine’s Banana Bread
- 3 to 4 bananas (mashed)
- 1 cube margarine (Imperial), melted
- 1 c. buttermilk
- 3 large eggs
- 1 1/2 T. vegetable oil
- 1 t. vanilla
- 1 t. mapleine flavor
- 2 1/2 c. sugar
- 3 1/2 c. flour
- 1 1/2 t. baking soda
- 1/2 t. salt
- 1 c. pecans chopped
- Blaine emphasizes the importance of mixing this recipe BY HAND….using a mixer will ruin it.
- Mash the bananas. Stir in the melted margarine. Add buttermilk, eggs, vegetable oil, mapleine, and vanilla. Mix together.
- In a large bowl, mix the sugar, flour, baking soda, and salt together.
- Combine the wet and dry ingredients together. Stir in pecans. (You can use walnuts in lieu of pecans…but Blaine recommends pecans.)
- Spray six small loaf pans with cooking spray. Coat each pan with flour.
- Evenly distribute the dough into the six pans. Bake at 350 degrees for 45 minutes. (This recipe can also make 3 large loaves; bake for one hour.)