Mom’s banana bread

My mom makes the best banana bread of any I’ve ever tasted. It stays moist for DAYS without getting even a little dry. Also, she modifies it sometimes to add half wheat flour and you can’t taste one bit of difference. I find that the wheat flour also magically keeps the bread even more moist.

Mom’s Banana Bread
Printable Recipe

4 ripe bananas, mashed
1 1/2c brown sugar
3 Tbsp milk (any percentage–I use skim)
3 Tbsp butter, melted
1 egg, beaten
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
2 c flour (or 1C white flour and 1C wheat flour)
Chocolate chips (optional)
1 tsp vanilla (optional)

Combine bananas, sugar, milk, butter, and egg. Sift in salt, baking soda, baking powder, flour(s), and cinnamon, trying not to overmix. Fold in chocolate chips and/or vanilla. Spray two bread pans with nonstick spray. Divide the batter between the two pans.

Bake at 350 for about 1 hour.

Makes 2 smallish loaves

One Comment

  1. I love your site and am fairly new to it. Having fun looking through the recipe index. I would love to try this banana bread, but noticed very little fat is included, which is great. There are a lot of bananas. Is that what keeps it moist? Also, do you think it makes two 8″x4″ pans or even smaller ones than that size? Keep up all your great writing/recipes and your sweet style. I read you are going through a difficult time, but you have a great attitude! Thanks for any help.

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