Who doesn’t like banana bread? This easy recipe for banana bread is the same recipe my mom used when I was a child. Of course, at times, she had a hard time getting the bananas for the recipe. With six kids, bananas didn’t last long enough to ripen enough for the bread:) I honestly think she hid them from us just so she could make this bread.
After my mom went into the nursing home, I had the job of going through her things, and I came across this recipe in an old recipe book that she had. Now it is the recipe I go to, to make this wonderful bread from my childhood.
I have tried many recipes, and I mean a lot, for banana bread, but this recipe is by far my favorite.
With 6 kids, there was always one who didn’t like the nuts.
This recipe makes only 1 loaf, so my mom would just double it. One loaf with nuts and one without.
Sometimes you feel like a nut, sometimes you don’t. Sorry, when I typed the sentence about my mom making 2 loaves regarding nuts, this just popped into my head. Of course, this is the slogan for mounds and almond joy candy bars. I’m the one who doesn’t feel like a nut because mounds candy bars are my favorite.
But when it comes to banana bread, I want the nuts.
Picking the Right Bananas
The best bananas for bread are fully ripe bananas with speckles on the peel. You don’t want to use the bright yellow bananas with a little green on them. These bananas are too firm for mashing. The better use for these is just peeling and eating as is or in a fruit salad.
Most bananas that you buy in the store will be a little green. If your purpose is for banana bread, keep the bananas at room temperature. The warmer it is, the faster they will ripen. If you want to slow the ripening process, just place your bananas in the refrigerator. But beware, the peel will turn black, but the fruit will be fresh and ripe.
Have you ever bought a large bunch of bananas when they were on sale, and they ripened too quickly before you could use them up? Well, good news, just peel mash and store in the freezer in a freezer storage bag until you are ready to use them. Just remember to add a bit of fresh lemon juice to prevent them from browning.
Are you ready to make some awesome banana bread? Let’s get to it.
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs slighty beaten
- 3 bananas riped and mashed
- 2 cups All-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons mikl
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts
- Beat oil and sugar together
- Add the beaten eggs and mashed bananas and beat well.
- Add the sifted dry ingredients, milk, and vanilla.
- Mix well and stir in the nuts.
- Pour into a greased and floured loaf pan. 9x5x3.
- Bake in a preheated 350-degree oven for about 1 hour.
- Cool well and store overnight before cutting.
As far as cooling and storing overnight before cutting never happened. We never allowed my mom to let the bread cool completely. And cutting it the next day. No way!
Bananas Are A good source of Potassium
Have you ever suffered from leg cramps? When I do, it usually means I am low in potassium. My mom would tell me to go eat a banana. But honestly, I would rather eat banana bread. So how many pieces of banana bread equals 1 banana? I don’t know the answer to that, but to be sure I was getting enough banana, I would just eat several pieces:) Sounds good to me. How about you?
So the next time you are at the grocery store, and bananas are on sale, buy a few extra. Remember that once they ripen, you can store the extra in the freezer. Then when you get a craving for banana bread, just whip those babies out of the freezer, thaw them, and with this recipe, make an awesome loaf (or two) of this delicious bread!
Do you have problems getting the center of your banana bread done? See this article
Do you have a favorite recipe for banana bread? Please leave a comment below. I love hearing from you!
And As Always
Keep On Baking!