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35 Years of EB’s Banana Bread

April 16, 2010

Pike Place Market, Seattle ~ Halloween 1980

There are some recipes you make so many times that they simply become part of who you are. EB’s Banana Bread is one of those.

If you’ve ever had my food, you’ve had EB’s Banana Bread one way or another. I reinvent it and serve it over and over because it’s just that good.

I’ve made literally thousands of these loaves since the first one at Gretchen’s in Seattle’s Pike Place Market in the late 70’s.

Every time I do, the smell takes me back to when you could find free parking under the overpass, the original Starbucks was a dark delicious little hole-in-the-wall and we had to shop every morning for what we served at lunch with what we made the day before.

I want to thank EB for years of comfort and calories. Trust me, once you try this, you’ll thank her, too.

EB’s Banana Bread
1 c. unsalted butter, room temperature
2 c. dark brown sugar
3 overly ripe bananas
1/3 c. water
1 TBL vanilla
3 large eggs
2 c. white flour
1 c. wholewheat pastry flour
2 tsp baking powder
2 tsp baking soda
1 1/2 c. whole pecans

Heat oven to 350. Put baking rack in the center of the oven for even heat.

Butter a large loaf pan, 2 9-inch cake pans or 12 muffin tins.

Cream the brown sugar with the butter until fluffy. Mash and add bananas, beat well. Add eggs, vanilla, and water until smooth.

Mix flour, baking soda, and baking powder together. Stir in pecans.

Scoop into muffin tins or pans.

Bake about 15 min for muffins, depending on size. Cake rounds will take about 25 minutes. Loaves about 50 or 60 minutes. Check by sticking a toothpick in the center. If it comes out clean, it’s done.

30 Years of EB’s Banana Bread

Served at: (let me count the ways)
Gretchen’s, Seattle ~ where it all started
Original Ellen’s, Issaquah,WA ~muffins with bran flakes & toasted macademia nuts
Redstone Inn, Redstone, Colorado ~ 40 loaves a week in a town of 92
Pour La France, Aspen & Boulder ~ 10 layers filled with fresh coconut mousse
Bishop’s Lodge, Santa Fe ~ with toasted pinon nuts & chunks of cotijo cheese
The McCall House, Ashland, Oregon ~ with dried pineapple & toasted walnuts
Alexis Hotel, Seattle ~ with ground toasted hazelnuts & dried cranberries
Mark Tobey Pub, Alexis Hotel, Seattle
The Cloud Room, Camlin Hotel, Seattle
KIRO-TV, Seattle
Belltown Cafe, Seattle
La Posada de Santa Fe, Santa Fe
Le Chantilly, Albuquerque
Doubletree Hotel, Albuquerque
Gold Street Caffe, Albuquerque
The Regent Hotel, Albuquerque
Sara’s, Albuquerque
Wild Oats Market, Albuquerque
The Marquette Inn, Albuquerque
Purple Onion Foods, Santa Fe
Ashland Food Co-op, Ashland, Oregon ~ organically

One Comment leave one →
  1. April 16, 2010 11:28 pm

    That’s a really good photo of the banana bread! And, so many places to have prepared it. Pour La France, heh?

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