I absolutely love my Mom’s banana bread. I need no special occasion to make it, as a matter of fact, it is probably the bread I make the most often.
Below is my moms banana bread recipe it took a little convincing to get it from her LOL
Mom’s Homemade Banana Bread
- 2 cups 250g all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup 1 stick or 115g unsalted butter, softened to room temperature
- 3/4 cup 150g packed light or dark brown sugar
- 2 large eggs at room temperature
- 1/3 cup 80g plain yogurt or sour cream (I use Greek yogurt)
- 2 cups mashed bananas about 4 large ripe bananas
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup 100g chopped pecans or walnuts
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan or coat with nonstick spray. Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30-minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on a cooled loaf. Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my whole wheat banana nut muffins.
At what level do you determine it is time to use that banana in your banana bread?
For me, I start at number 12. The riper the more flavorful and the better the banana bread comes out.
- On average each person in the UK eats 10kg bananas a year – about 100 bananas!
- In Britain, we eat over five billion bananas every year
- The scientific name for banana is ‘musa sapientum’ which translates as ‘fruit of the wise man’
- The word banana comes from the Arabic word “banan”, meaning finger
- The banana plant is not a tree, it is the world’s largest herb
- The “trunk” of a banana plant is not made of wood, it is made of tightly overlapping leaves
- Bananas could help you to feel happier, as they contain tryptophan, a type of protein that the body converts into serotonin, known to promote relaxation and improve mood
- The inside of a banana skin can be used to calm an itchy mosquito bite – many people find that rubbing the bite with the skin helps to reduce irritation
- A medium-sized banana contains only 95 calories and provides a quick-but-sustained energy boost in a natural, nutritious and easily digestible form with no fat, cholesterol or sodium
- British Banana supplier, Fyffes, received its first consignment of bananas 124 years ago, in September 1888
- A stem of bananas consists of “hands”, which consist of 10 to 20 bananas. When a hand is split, the bananas become “clusters”, which generally consist of between three to eight bananas
- The inside of a banana skin can be used to polish shoes!
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How to Freeze Banana Bread
I’ve received a lot of questions about freezing banana bread, so let me share what works. You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!
- Cool baked banana bread completely.
- Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
- Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
- Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!