HOPPIN' JOHN'S BANANA BREAD

1/2 cup butter, 1 stick (unsalted) room temperature
3/4 cup sugar
2 eggs, slightly beaten (room temperature)
1 orange, zest of
2 teaspoons dark rum, or 1 teaspoon vanilla
1 teaspoon nutmeg, or 1/2 teaspoon mace
3 large very ripe bananas, preferably one really ripe frozen*
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup pecans

Preheat the oven to 350°. Grease a 8” loaf pan.

Cream the butter and sugar together in a mixing bowl. Add eggs and mix. Stir in orange zest, rum, and nutmeg until thoroughly incorporated.

In another mixing bowl, sift the flour, soda, and salt together. Add to the liquid ingredients, then mix in the nuts until they are spaced equally throughout the mixture.

Fold into the greased pan and cook for about 1 hour…testing at 50 minutes depending on your oven. Cook until inserted toothpick comes out clean. Cool before serving.

Delicious buttered and toasted…brings out the flavors even more.

• John’s ingenious tip is to keep “too” ripe bananas in the freezer. You will not believe the amount of flavor and depth they add to the recipe. Thaw before using. I think this is the best ever Banana Bread. Adapted from THE NEW SOUTHERN COOK by John Martin Taylor.

This treat was requested by granddaughter Laney every time she would come to visit. Then I had the bright idea for us to make together. This prompted her to become a whiz in the kitchen. She loved pitching in for Thanksgiving and definitely had a knack for becoming my “sous” chef. On a recent visit she requested all the familiars which prompted getting in the kitchen and stirring up some memories!