I grew up eating banana bread.  Plain banana bread, chocolate chip banana bread, banana bread loaded with chopped walnuts.  Lathered with butter and heated slightly in the microwave, there was nothing better.

This is my mother’s old recipe.  It’s a little finicky, as the bananas need to be absolutely brown for it to turn out right, but the end result is delicious.

Mom's Banana Bread

You’ll Need:

1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
4 very ripe bananas, mashed
1/2 c. buttermilk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts or chocolate chips

 

How To:

Preheat over to 350F.  Grease the bottom only of a 9″ loaf pan.

Mix the sugar and butter in a large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla, then beat until smooth.  Stir in flour, baking soda, and salt until the mixture is well combined.  If desired, add nuts or chocolate chips.  Pour into the greased pan.

Bake for 1 hour to 1 hour, 15 minutes.  Watch to be sure you don’t burn the top!

Cool 10 minutes, then loosen the sides of the loaf and remove from the pan.  Place on a wire rack to cool completely, letting it sit for about 2 hours.

Wrap tightly.  It can be kept at room temperature for 4 days or refrigerated for 10 days.

Makes: 10 servings

Prep Time: 15 minutes
Chill/Cool Time: 2 hours
Cook Time: 1 hour, 15 minutes
Calories:  531

Source: Old Family Recipe.

Mom's Banana Bread

  • Servings: 10
  • Time: 3hrs 30mins
  • Print

You’ll Need:
8 oz. Cool Whip, thawed
3.4 oz. instant vanilla pudding mix
1/2 c. frozen orange juice concentrate, slightly thawed

 

How To:

Preheat over to 350F.  Grease the bottom only of a 9″ loaf pan.

Mix the sugar and butter in a large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla, then beat until smooth.  Stir in flour, baking soda, and salt until the mixture is well combined.  If desired, add nuts or chocolate chips.  Pour into the greased pan.

Bake for 1 hour to 1 hour, 15 minutes.  Watch to be sure you don’t burn the top!

Cool 10 minutes, then loosen the sides of the loaf and remove from the pan.  Place on a wire rack to cool completely, letting it sit for about 2 hours.

Wrap tightly.  It can be kept at room temperature for 4 days or refrigerated for 10 days.

Makes: 10 servings

Prep Time: 15 minutes
Chill/Cool Time: 2 hours
Cook Time: 1 hour, 15 minutes
Calories:  531

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