Mom’s banana bread recipe has been in the family for more than 40 years. It’s become a family favorite with my kids too. Serve a slice with coffee or tea for breakfast or dessert.
My Mom loved to cook. If I had to pick whether she liked cooking or baking better, it would be a difficult choice. She enjoyed trying new recipes as much as I do, but I think she preferred baking. Don’t get me wrong, she was amazing at both but I really remember her baking. Before my brother went off to college, she would make 3 pies a week for him and our Dad. Mostly apple and cherry but sometimes rhubarb or pecan (her favorite). Oh, and I should mention that these 3 pies a week all had piecrust made from scratch. Yes, it was the days before refrigerated pie crusts made everything oh so easy.
But then there’s her banana bread. One of my Dad’s favorite recipes that my Mom made for him. One of mine too. Now it’s a favorite in my family. I don’t know if it’s a good thing or a bad thing, but I don’t get to make it nearly as often as I’d like. You see, my family loves bananas. The problem is you need really ripe bananas for this recipe and my family likes them with a little green. They never get the chance to brown. The brown spots mean sweetness. When my Mom lived with us, I used to hide a banana stash at her place so I could make her banana bread.
My Mom passed away in 2014 and I miss her terribly. She was a great cook and we loved to cook together. As her health declined I would make some of her favorite recipes for her – mine and hers. Some days she was just not hungry, but if I came with this banana bread or my chocolate chip pumpkin bread, her face would light up. I’m so happy to have a number of her recipes. My favorite way to enjoy her banana bread is a slice warm from the oven, slathered with butter.
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 bananas, mashed
- 1/2 cup chopped nuts, pecans or walnuts
- Preheat oven to 350 degrees F. Grease a 9 x 3 inch loaf pan with butter. In a medium bowl, mash bananas and set aside. (They may get a bit watery, but that's OK, makes the bread more moist).
- In a medium bowl combine sifted flour, baking soda and salt. Set aside.
- In a mixing bowl cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition.
- Add the flour mixture to the butter mixture alternately with the mashed bananas until combined, scraping sides of bowl.
- Fold in chopped nuts by hand.
- Pour batter into prepared pan and bake at 350 degrees F. for 50 - 60 minutes or until a toothpick inserted in center comes out clean.
- Remove from pan immediately and cool on cooling rack.
- Serve warm with butter or cool completely.
- Store bread in wrapped in foil on countertop.
When greasing the loaf pan, I use the wrapper from the softened butter and then more if necessary.
I use pecans and usually use a bit more than 1/2 a cup.