Today, I took a break from Ina to celebrate what would have been my Grandma’s 90th birthday with two of my favorite recipes of hers: Welsh Rabbit (or Rarebit) and Banana Nut Bread. Growing up, Welsh Rabbit was by far my favorite comfort food – cheesy, creamy, tomato-y sauce pour over toasted bread 🤤 It was also a dish that intimidated me because I never understood how she could get the egg whites so fluffy! Her Banana Nut Bread was simple and delicious — my mom recently found my hand-written copy from when I was a kid and apparently thought sugar was spelled “surgar” 😂 What I wouldn’t do to have an afternoon of cooking and baking with her! Check out the recipes below:
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Welsh Rarebit
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 can condensed tomato soup
- 2 cups shredded American cheese (I used cheddar)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 2 large eggs, yolks and whites separated
- 4 slices crusty bread
- Chives (optional)
Instructions
- In a medium saucepan, heat 1 can condensed tomato soup slowly over low heat. Once warm, slowly add 2 cups shredded American cheese, stirring constantly until all the cheese has melted and is thoroughly incorporated.
- In a bowl, beat 2 large egg yolks with 1/2 teaspoon dry mustard and 1/2 teaspoon Worcestershire sauce. Add yolks to soup/cheese mixture and stir to combine.
- In a separate very clean bowl, beat the 2 large egg whites until they form soft peaks. Fold in whipped egg whites to soup mixture. Warm.
- Toast 4 slices crusty bread in a toaster. Pour cheese sauce over toasted bread, sprinkle with chives, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Cuisine: British
Banana Nut Bread
- Total Time: 1 hour, 10 minutes
- Yield: 1 loaf 1x
Ingredients
Scale
- 2 large eggs
- 3 medium ripe bananas, cut into 1-inch pieces
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup chopped walnuts (optional)
Instructions
- Pre-heat oven to 350 degrees. Grease a 9x5x3-inch loaf pan
- In a large bowl, beat 2 large eggs and 3 medium ripe bananas until smooth. Add 2/3 cup granulated sugar and 1/3 cup vegetable oil to bowl and mix until combined.
- In a separate bowl, sift together the 1 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda. Add dry ingredients to the wet ingredients and mix until combined. Fold in 1/2 cup chopped walnuts if you are using them. Pour batter into loaf pan and bake for 55-60 minutes – a toothpick inserted into the center should come out clean when done.
- Allow bread to cool for 10 minutes before removing from loaf pan. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
How fun! Memories are always bitter sweet. I made my Grandma’s Cheese Rarebit with my Dad not too long before he passed. I was so grateful he was able to help me recreate it. Yours sounds just as good!
Mollie