Sparks from the Kitchen. Go check out the other goodies!
I admit, this one's a stretch for a heritage dish. I don't have much heritage in my cookbook. I have a lot of my great-grandmother's recipes (and many of her sisters'), but they're not like a special lasagna or a delicious baklava: they're things like vanilla cake, baked beans, banana bread. We're from Connecticut, way way back, we cook pretty standard New England fare.
So, let's go with that! I browsed my family recipe book and chose Aunt Blanche's banana bread, giving it my own personal spin (shh, don't tell my mom!). Plus I had a ton of bananas past their prime.
Banana Walnut Ginger Muffins
(don't tell my mom because she haaaaaaates nuts)
3 bananas (the spottier, the better!)
1 cup sugar
2T chopped crystallized ginger
1.5 cup flour
1t baking powder
1/4 cup butter (1/2 stick), melted
1.5 cups walnuts, roughly chopped (or other nuts you prefer, or skip altogether if you're like my mom and despise nuts)
Mash up the bananas, or if you're using a stand mixer, just put the bananas in and turn it on (peeled, of course). Mix in the sugar, then the eggs and vanilla, and finally the ginger. Whisk together the flour, baking powder and salt and fold that in. Fold in the melted butter, then the walnuts. Bake at 325F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
ps. I actually doubled the batch and took out some of the batter before adding the walnuts to give my mom.