Tuesday, March 28, 2017

Cecilia's Banana Bread
Cecilias Banankaka

My mormor (grandmother), Cecilia, was a master at fika. Every time you came over, she would set the coffee table with her old china, lay out beautiful napkins, and serve up a platter with different kinds of delicious home baked goods. Raspberry caves, Finnish almond cookies, chocolate sticks, thumb print cookies, dream cookies and ginger bread, to name a few. There would always be more than one kind.  

But everyone's favorite was her famous banana bread.

During my last visit to Sweden, my mom gave me mormor's handwritten recipe for this banana bread. It had probably been ten years since I last tasted it, so I couldn't wait to make it myself.

Somehow, it never tastes quite the same when you bake someone else's recipe. Maybe it was the way she folded the batter, how she added a little extra of something, or like some say, the way she put her love into making it. Either way, it's still makes the best banana bread I have ever had.

Family recipes are for sharing, and I am so happy to share this amazing banana bread with you. I hope you enjoy it as much as my family does!

Min mormor Cecilia bjöd på den godaste fikan. Hon dukade alltid upp ett vackert fat med flera sorters hårda och mjuka kakor, men det godaste bakverket var hennes banankaka. Även om det inte smakar precis som när mormor gjorde den, så är det fortfarande den godaste banankakan jag smakat. Jag hoppas att du tycker om den lika mycket som min familj!

Cecilia's Banana Bread
Family recipe

2 eggs
3 dl (270 g) sugar
3-4 bananas
8 tbsp heavy cream
1 dl (95 g) melted butter
4 1/2 dl (270 g) flour
1 tsp baking soda
2 tsp baking powder
2 tsp vanilla sugar


Beat eggs and sugar until thick and fluffy. Mush the bananas with a fork and pour them, along with the heavy cream and melted butter, into the egg mixture.
Mix flour, baking soda, baking powder and vanilla sugar in a bowl. Fold in the dry ingredients in the egg and banana mixture. Pour the batter into a greased and floured loaf pan. Bake at 350 F for 40-50 minutes.