This is my Mom’s old recipe (no idea the original source) and is one of the most delicious banana bread recipes – moist and banana-y. It takes a few minutes to whip up and pop in the oven and is a tasty breakfast on the go or a great snack for the whole family. My favorite it cutting off the crusty edge while it is still warm and giving it a good spread of butter. YUM!
A few tips for banana goodness:
- Nobody likes a big chunk of banana in their banana bread…. or do they? So, if you’re like me give the bananas a good mushing with your mixer before throwing them in the bowl. A potato smusher works great too – just be sure to throw some muscle into it and really blend it up.
- Sift the dry ingredients into the bowl… especially the baking soda. Getting a lump of baking soda in my mouth…. gag!
- Freeze your bananas!! Most produce sections will have a not so fresh section and you can usually find a bunch for a buck. And by not so fresh, I mean they aren’t green -perfect for baking. Once I get them home I peel them and throw them in the freezer. You just have to let them thaw before baking with them. Seconds in the nuker will do it. Don’t worry about the liquid at the bottom of the bowl if you do this – a quick whiz with the mixer and it’ll be gone.
- 1/4 cup of butter
- 1 cup of white sugar
- 1 egg
- 3 ripe/soft bananas, mashed
- 1 1/2 cups of all-purpose flour
- 1 tsp of baking soda
- a few grains of salt
Cream together butter and sugar. Stir/blend in eggs, bananas and salt. Sift flour and baking soda into the bowl, mix it up and pour into a small greased and floured loaf pan.
Bake at 350 degrees for 45 to 50 minutes.
Nom, Nom, Nom. Enjoy!