At the time I am updating this page, we are all facing a time where we must stay home and self isolate. So, if you are like me, you may find yourself with a bit of a stockpile of food to last for a couple of weeks, and now have a few very ripe bananas that are just begging to be made into a loaf of moist and tasty banana bread.
This banana bread recipe is taken directly from my Mom’s old ‘Cook Book’ and has been my trusted standby for over 30 years. It has simple wholesome ingredients that produce a classic loaf. I like to try variations depending on what I have in the pantry, and you can make it plain, add chopped walnuts or chocolate chips.
Baking and Storing Banana Bread
When baking, I line the loaf pan with parchment paper before adding batter so when it is cooked it can be lifted easily out of the pan. Once removed from the pan, I put it on a cooling rack and let it cool down before wrapping it in foil or plastic wrap. I like to store it in my pantry to keep it moist and at room temperature, but it will last for up to a week or so if kept in the fridge. You can also freeze banana bread for up to 3 months.
If you like baking banana bread, you may also want to try my lemon glazed pound cake or date nut loaf recipes.
Enjoy!
Banana Bread
Ingredients
- 1 3/4 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 cup butter
- 2 o 3 very ripe mashed bananas
- 1 cup sugar
- 2 eggs beaten
- 1 tsp vanilla
- 1/2 cup chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
- Combine flour, baking powder, soda, and salt and sift together.
- In a separate, slightly larger bowl cream the butter until light and fluffy. Add sugar to the butter and blend with mixer until well blended and smooth.
- Beat eggs in a small bowl or cup and add to the butter mixture. Mix until well blended.
- Mash the ripened bananas and then fold into the egg and sugar mixture and mix with a fork or whisk until well blended. You don't want to over mix this part.
- Fold flour mixture into the wet mixture in four separate portions and mix well after each addition.
- Once blended well you can turn the ingredients into parchment paper-lined loaf pan.
- Bake for about 50 minutes or until it is golden brown. You should be able to insert a fork or toothpick and it remains dry. Once cooled slightly you can lift the loaf right out of loaf pan with parchment paper and place on a rack to cool. Once cooled, wrap tightly with plastic or foil to keep fresh and moist.
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