This is the best banana bread. I know so because it is my mother's recipe, the one I grew up with, and banana bread is nothing if not a recipe that elicits sensory memories.
When I attempt to be unbiased, I still think this is a great quick bread. It is moist, rich with flavor, and keeps well. When made my way with whole grains and lower sugar, it is a fairly healthy low fat treat.
This recipe originated in one of Mom's editions of Betty Crocker's Cookbook, the 1986 version I believe. It is not the same recipe that is in my 1996 edition.
I have adapted this banana bread at different times to include whole grains, no eggs, no butter, and more. I list successful substitutions in the printable recipe. Enjoy!
[print_this]Best Banana Bread
adapted from Betty Crocker's Cookbook, 1986
1 cup sugar (reduce to 3/4 cup as desired) 1/3 cup butter (substitute coconut oil for a subtle tropical flavor ot lactose free version) 2 eggs (substitute 1/4 cup flaxseed meal plus 1/4 cup water for egg free) 2 to 3 ripe bananas (can substitute some applesauce if you don't have enough bananas or want less banana flavor) water to equal 1 3/4 cup with bananas 1 teaspoon vanilla extract 1 2/3 cup all-purpose flour (I use white whole wheat flour for extra fiber) 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 cup nuts, chocolate chips, or dried fruit (optional)
Preheat oven to 350 degrees F.
1. With a stand or hand mixer, cream butter and sugar. Add vanilla and eggs and mix well.
2. In a separate bowl, stir together flour, baking soda, salt, baking powder and cinnamon.
3. In a liquid measuring cup, mash bananas. Add enough water to equal 1 3/4 cup total volume.
4. Gently stir flour mixture into butter. Before the whole batter has come together, add banana mixture and stir again gently. Add optional nuts, chocolate chips, or dried fruit and stir just until all ingredients are combined and distributed evenly.
5. Pour into one large or two mini loaf pans.
6. Bake for 55-60 minutes (45 for mini loaves).
7. Remove from oven and cool for five minutes in the pan. Use a knife to cut around the outside and transfer from a pan to a cooling rack. Allow to cool completely.
8. Store in a bread box. Can be wrapped in plastic and foil and frozen for later use.
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How do you make banana bread?
Added to Hearth and Soul Blog Hop Volume 31.
We whipped up a batch of these dairy free, healthy breakfast substitutes in a recent 