Banana bread has gone through many changes over the decades. Haven’t we all? We have used wheat flour instead of white; honey instead of sugar; threw in some wheat germ or bran; chopped up some nuts…..looking for a healthier version. While all this was very tasty, I always came back to my mom’s original recipe. It’s simple and delicious. Why mess with perfection? It was, and still is a family favorite. My mom would send us back to college with a loaf wrapped in aluminum foil, and I did the same for my kids. It was like bringing a “slice of home” back to the dorm room. I can remember hearing my mom give out this recipe over the phone so many times that I wondered how she could not have had it memorized. I too have given this recipe out more than any other recipe I possess. When you take a look at her old recipe and mine, you’ll see what I mean. They have that well used look. A slice of this bread goes down very easily. I always have to watch myself, or I can go through half of a loaf with a pot of tea. It is also wonderful with cream cheese, like a tea sandwich. It also freezes very well. Sometimes I freeze it whole (usually minus the piece that I just HAD to taste), or I freeze it in slices and take out and defrost as desired.
I hope you will try this recipe first, in it’s simplistic form. Then please share if you change or add to it in any way. I’d love to try your version. Maybe you can convert me.
1 cup sugar
1/4 lb. buter
2 cups flour
2 tsp baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3 – 4 mashed, ripe bananas
1. Cream the sugar and butter (butter should be brought to room temperature).
2. Add the egg.
3. Combine all the dry ingredients and add.
4. Add the mashed bananas.
5. Put batter into a greased and lightly floured loaf pan.
6. Bake at 350 for 1 hour, but check after 45 minutes.