I lost my mom to cancer a few years back and anytime I am especially missing her, which is often, I make a meal that reminds me of her. She was an absolute ace banana bread maker and often packed my school lunches with her banana bread sandwiched between cream cheese. Here I used mom’s recipe and added some oats and honey. I also replaced the cream cheese with a mascarpone honey. Although the ingredients are slightly different, the taste is much the same and so is the comfort of mom’s food. As a side note, Ellie, my chocolate lab, also appreciated these little sandwiches. While preparing to take a picture for this post she swooped in and ate 5 sandwiches. Her initial fear of my wrath was clearly calmed by the taste of the sandwiches as she made a second attempt at her food thievery. She is now sleeping on my feet with a very full belly and little regret.
Makes 12 small sandwiches
– 4 cups flour
– 1 cup oats
-2 teaspoons baking soda
– 2 teaspoons salt
– 7 ripe bananas
– 2 eggs
– 2 cups brown sugar
– 3 tablespoons honey
– 1 cup unsalted butter (2 sticks), at room temperature and cut into 1 tablespoon pieces
– ½ cup mascarpone cheese
– 2 tablespoons honey
Pre-heat the oven to 350°.
Combine the flour, oats, salt, baking soda and salt in a large bowl. In the bowl of a standing mixer combine the eggs, sugar, honey and bananas. Mix on medium-low until the bananas are fully incorporated. Continue to mix on medium-low speed and add the butter one piece at a time. Once all the butter is added, mix for 2 additional minutes. Now add the flour mixture on cup at a time and mix until fully incorporated with the wet ingredients.
Butter and flour 2 loaf pans. Equally distribute the batter into each pan and transfer to the oven. Cook for 1 hour at which point insert a tooth pick into the middle of each loaf to test if done. If the tooth pick comes out clean it is done. If the toothpick comes out with batter on it continue to cook for 10-15 minutes.
Remove the pans from the oven and let cool for 10 minutes. Carefully remove the loaves from the pan and transfer to a wire cooling rack. Cool the bread the rack for 30 minutes.
Meanwhile, make the spread by combining the mascarpone and honey in a small bowl.
Cut the bread along the width of the loaf into ½” thick slices. Spread the honey mascarpone onto one piece of bread and sandwich it with another piece of bread. Cut in half for smaller tea sandwiches and enjoy.