Anna Pump at Loaves & Fishes Foodstore. Credit Kelli Delaney

Moving from home to home, coast to coast, I was compelled to consolidate my archive of over 100 plus cookbooks. The decision of what to put in my archive of books and what to pass down to up-and-coming young chefs whom I loved to have in my kitchen helping me. Now in New York and hosting a revolving number of visiting guests, I love to see what books intrigue them in the guest room. Today, it was “The Loaves and Fishes Cookbook” which brought back some bittersweet memories of when my boys were just toddlers. Sadly, Anna Pump, Chef and Author, passed away last year after being struck as she crossed the street in Bridgehampton, NY. She was 81.

Her banana bread was a staple on my kitchen counter for all. I am delighted to share the recipe I put on a word doc back in 2005. Since then, I have been known to add oats, bran and chocolate chips. Personally, I prefer it as the original recipe.

Anna Pump’s Banana Tea Bread

2 Eggs
½ cup safflower oil
1-cup sugar
1-teaspoon vanilla extract
3 ripe bananas, mashed with a fork
¾ cup unbleached white flour
¼ cup wheat flour
¼ oat bran
1-teaspoon baking soda

Preheat oven to 350°F

Combine eggs, oil, sugar, and vanilla in a bowl. Beat with an electric mixer for about 3 minutes at medium speed. Add the bananas and blend well. Add the flours, bran and baking soda. Mix at medium speed for about one minute.

Scrape the batter into a buttered 9×5 inch loaf pan. Bake until toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 30 minutes. Remove from pan and cool on a rack.

For a decadent treat, be sure to spread butter on a slice!