Fireside Chat Ministries

By: Mandie Nelson

We all have those friends that come into our lives for a season, perhaps to love us into our next phase when we can’t make it on our own. Such is my friend Rachel, affectionately nicknamed Rachel Green. We must’ve watched the entire series of “Friends” in the early 2000s more times than…well, let’s just say I can still recite the entire series, word for word. 

This is the yummiest banana bread ever, and it takes me back to those early years of my adulthood. It’s adapted from Rachel’s special recipe. It’s the only banana bread recipe you’ll ever need, and the perfect transition from summer into fall.  

Best enjoyed with friends. ❤  

Makes one loaf. 

Rachel Green’s Famous Banana Bread 

½ c. butter, softened 

2 eggs 

1 c. sugar (plus a tablespoon for the topping) 

2 c. sifted all-purpose flour 

1 tsp. baking powder 

½ tsp. salt 

1 c. ripe banana, mashed 

1 c. nuts, optional (pecans or walnuts) 

pinch of cinnamon 

Get your butter, eggs, and sugar going together on medium speed in your best mixer. Let it run a bit while you mash the bananas in a separate bowl (I use 2-4 bananas, depending on size). Add your baking powder and salt into the butter mixture, then add half of the flour. Dump in the mashed bananas, then add the rest of the flour. Mix until well blended, but don’t mix it for too long, or your bread will get too dense and sink like a stone in the Hudson River.  

Now, here is the really important part. Grease a bread pan with butter. Then mix a tablespoon or so of sugar with a pinch or two of cinnamon together (I just use a small bowl or saucer). Use this cinnamon sugar mix to lightly dust the buttered bread pan. This will keep the bread from sticking.  

Now pour the entire mixture into the prepared bread pan. If you want to use chopped nuts, spread them lightly on top of the batter. Then dump the rest of the cinnamon sugar on top of the nuts. Just trust me: this gives your topping a nice light, sugary crunch. You’ll thank me later. 

Bake at 350 for 45-60 minutes, or until a butter knife comes out mostly clean when inserted in the middle. It’s best to undercook it, in my experience. A little goo on top never hurt anyone. You’ll have to fight your friends for the middle piece. Good luck! 

Love,  

Mandie