Thursday, August 22, 2013

Mom's Best Banana Bread

I forgot to take a picture, luckily my
godmother sent me a picture of her banana
bread bites! This batch was made
with cashews.
Here is an original family recipe which as been passed down for generations! Well, at least one generation. This is mom's incredible banana bread recipe. The recipe below is even formatted and worded the same as how she sent it to me!

This is a hearty, moist, and dense quick bread which means there is no waiting for dough to rise or needing to proof yeast or do anything funky.  Just mix up ingredients, pour into pans, and bake it!

I also learned that banana bread ships easily if you need to mail it anywhere.

Note #1: What does "Prepared and floured" mean? Prepared and floured pans means spray your pans of choice with non-stick spray, then add a tsp or tbsp of flour into it. Tap the pan until the flour coats the edges, corners, and bottom of the pan. This helps the removal process and you really shouldn't skip this step. 

Note #2: How many cups is 4 bananas? Honestly, I have no idea. I made it with about 2 cups of mashed up bananas which was 3 really big bananas. Be sure to mash them really well otherwise the little banana lumps will burst and create a burned mess on the edges of your muffin pan or bottom of the oven.

Note #3: Double this recipe. Seriously, it is awesome and will be eaten far too quickly.

Possible changes that I have done in the past? Add chocolate chips and swap using walnuts or cashews.

Storing the bread is easy, leave it out on the counter over night to let it cool completely before sealing it up into an air tight container. You can leave it at room temperature. I'm not sure how it will stay fresh for because I've never had it any bread left after 3 days.
Enjoy!

Update 1/11/2015 - I subbed almond milk for regular milk. This didn't change the texture of the bread itself but it did change the crisp of the outside of the bread. Normally banana bread has that almost caramelized crunchy crust. The almond milk gave the bread a softer crust, similar to the inside of the bread. Bananas - I had frozen bananas that were going to start go bad. Peel them before freezing. To use them I let them defrost on the counter then when they were getting soft I pureed them in the food processor.For this try I used both walnuts and chocolate chips. I baked it in a 9x9 glass pan for 35 minutes. Yummy!

Banana Bread Recipe
By My Mother

yields: 3 mini loaves (40-45 minutes) OR18 mini muffins (12 minutes) and 2 mini loaves OR a large loaf (45 minutes)

1 cup sugar (or 1/2 cup white + 1/2 cup brown)
1 stick of butter, soft-room temp
2 eggs
¼ c. sour milk (1/4 c. milk + 1 tsp. vinegar) or buttermilk
2 c. flour*
¼ tsp. salt*
½ tsp. baking soda*
1 tsp. baking powder*
4 ripe bananas – well mashed, approx 2 cups
½ -1 cup chopped nuts (optional)
½ -1 cup chocolate chips (optional)


Preheat oven to 350F and prepared pans with oil and flour
Cream sugar and butter
Add eggs and blend well
Add sour milk
Add * ingredients on low in mixer
Add bananas and nuts
Pour batter into prepared pans 2/3 deep
Bake until when you test the cake with a toothpick it comes out clean

1 comment:

  1. For disclosure sake: this recipe came from the Pioneer Park cookbook from the early 1990s shortly after you were born.

    ReplyDelete