Banana Bread

This is my mom’s recipe for banana bread.  It was one of my favorite things she made when I was a kid.  I loved the smell wafting through the house.  It was always a warm, comforting treat. Sometimes we’d eat it sliced, toasted and buttered.  Other times, just sliced warm from the oven.  And a few times, when no one was looking, I just grabbed the end chunk and ate it with my hands!

I was so thrilled that my mom gave me this recipe before I got married, even though at that time I didn’t really cook much.  It was the first baked good I made for Matt.  He loves it too. The recipe is a very classic version of banana bread, no funny business!  I don’t change the core of the recipe one bit.  It’s just so good and nostalgic.  Sometimes, if I’m in the mood, I’ll add toasted chopped walnuts, and once I also added some chopped dates.  It’s fantastic with the addition of walnuts.  I liked it with the dates, but found it not as good as the original.  I usually just make it as written and it’s amazing.

Even though I’ve very aware that there are tons of banana bread recipes out there, many of which are probably delicious, I still keep coming back again and again to this one.  If it ain’t broke, don’t fix it, right? While the other recipes may offer tastiness, they cannot offer me any memories or heritage, so I always just make this one.  I think everyone has at least one recipe they feel this way about.  Mine is banana bread.  What is yours?

6 tbs unsalted butter, at room temperature
2 bananas, very ripe
3/4 cup granulated sugar
2 large eggs
1/4 cup whole milk
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbs fresh squeezed lemon juice

Preheat your oven to 375 F. Grease a standard 9×5″ loaf pan.
In a large mixing bowl, use an electric mixer to cream together the butter, bananas, and sugar. Add the eggs and milk and beat well.
In a separate smaller bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and whisk to combine. Do not overmix. Add the vanilla and lemon juice and whisk to combine.
Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool for a few minutes, then either slice and serve warm, or let cool completely.

3 responses to “Banana Bread

  1. Pingback: Bourbon Banana Bread | The Texan New Yorker

  2. Pingback: Pancetta Wrapped Pork Tenderloin over Apple-Turnip Hash | The Texan New Yorker

  3. Pingback: Naan Bread | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *