Some soft, black bananas turned up in the kitchen yesterday so I thought I'd bake some banana bread. I've been using the same recipe to make "my" banana bread for 8 years or so now and always thought it was delicious. But yesterday I got to thinking about the ultra-moist loaf my Mom makes and wondered how they'd stack up side by side. I swear I was not feeling competitive, just curious. Long story short, my Mom's was the clear winner. She uses brown sugar instead of white and (half as much) melted butter as I use veg oil and despite a bit less of a dome, I think in this case flavor trumps form.
As a kid we would have it spread with cream cheese, but this morning I had it spread with a bit of goat cheese and a cup of lemony Lady Grey tea. Thanks Mom! Her recipe after the jump.