Mom’s Banana Bread
Banana Bread
A delicious treat everyone can enjoy and this recipe is simply the best. Now I may be biased, but I have tried countless recipes and nothing even compares to this one from my Mom’s kitchen. It is the perfect balance of sweet with a hint of salty, and crisp edges with a deliciously moist inside. Growing up, our mom was always baking. There was a treat on the counter constantly and she was pretty famous for having the best meals and desserts among everyone we knew. Her banana bread is my favorite thing she bakes! Usually I can skip the sweets and stick with savory indulgences, but this banana bread is the exception. I make it a few times a month for our kids (they eat it for breakfast but also request it in their school lunches as a dessert!) and my husband loves it as a ‘breakfast dessert’ The best part is that this recipe makes two loaves, so it is the perfect treat to gift to a friend and keep one for your own home.
Tip: I love to use this loaf pan when I am making this recipe as a way to up my baking game, and make a simple banana bread feel a little fancier.
Ingredients:
1 cup unsalted butter (softened)
1 1/2 cups sugar
2 eggs
4 ripe bananas (mashed)
1 tsp vanilla
4 tbsp buttermilk
2 cups flour
1 1/2 tsp baking soda
1 tsp of salt
Directions:
Preheat oven to 350 degrees and prepare 2 loaf pans by spraying with non stick spray or grease and flour the pans.
Using a hand mixer, cream the softened butter and sugar, then beat eggs and add to the mixture.
Add mashed bananas, vanilla and buttermilk and mix until combined.
Sift together flour, baking soda and salt and add to mixture slowly while using hand mixture.
Beat well until all ingredients are combined.
Pour the mixture into loaf pans and bake for 40-50 minutes.
When bread pulls away from the side of the pan, it is ready.
Let cool completely before removing from the loaf pans.
Serve and enjoy.
Hint: Reheat and serve warm with a little butter. Perfect companion for your morning coffee.
xx,
R
