My brother and I had a phone summit the other day and came to a consensus on one very important issue: our mom makes the best banana bread.  My brother thinks it has something to due with the long cooking time at a low temperature, but I just know it tastes good. My mom used to make it a lot when we were kids and it was always exciting waiting for it to cool so we could dig in. And by cool I mean wait for it not to be burning hot, because there’s nothing better than butter melting into a warm fresh slice of good banana bread. mmmm.

Everyone has those recipes that make them think of home and this is that recipe for me. Recently, my mom informed me that she had gotten the recipe from Bon Appetit magazine about 30 years ago. I’ve recently adapted the recipe a bit to suit myself. For instance, I’ve started using the smart balance 50/50 baking blend instead of 1/2 C oil and I substituted out 1/2 C of white sugar for 1/2 brown sugar. Sometimes I use some whole wheat flour. Below is the recipe I’ve settled on as the one I absolutely like the best. I’ve changed it a little bit from my childhood recipe, but at the heart it is still the same. BTW, one of the great things about this recipe is that you don’t need a stand mixer. All you need is a bowl and a fork.

ingredients

2 ripe bananas
1 3/4 C flour (I sometimes 3/4 C  with whole wheat flour)
1 C sugar
1/2 C light brown sugar
2 eggs
1 generous tsp salt
1 tsp baking soda
1 stick smart balance 50/50 baking blend butter, melted and cooled
1/4 C + 1 tbsp buttermilk or plain non-fat yogurt
1 tsp vanilla extract (not imitation, please)
1 C chopped walnuts

Now, are you ready for the easiest recipe ever?

smushed bananas

Preheat oven to 325 degrees F. Butter and flour a loaf pan (or two small loaf pans) or line with parchment paper as detailed in the zucchini walnut bread post.

batter in pan

Peel the bananas and smush them with a fork in a large mixing bowl until they are pretty homogenous. Add in the rest of the ingredients and stir it all together. Pour the batter into the prepped pan(s) and put in the oven.

cooked bread in pan

Bake for approximately 1 hour 20 minutes. When finished, the top should be brown with a nice crack along the top.

slices no knife

Transfer to a wire rack to cool and then slice and enjoy! The bread should keep for several days either in an airtight container or wrapped in foil.

slices no mug

Mom's Banana Bread
 
Recipe By:
Ingredients
  • 2 ripe bananas
  • 1¾ C flour (I sometimes ¾ C with whole wheat flour)
  • 1 C sugar
  • ½ C light brown sugar
  • 2 eggs
  • 1 generous tsp salt
  • 1 tsp baking soda
  • 1 stick smart balance 50/50 baking blend butter, melted and cooled
  • ¼ C + 1 tbsp buttermilk or plain non-fat yogurt
  • 1 tsp vanilla extract (not imitation, please)
  • 1 C chopped walnuts
Instructions
  1. Preheat oven to 325 degrees F. Butter and flour a loaf pan (or two small loaf pans) or line with parchment paper as detailed in the zucchini walnut bread post.
  2. Peel the bananas and smush them with a fork in a large mixing bowl until they are pretty homogenous. Add in the rest of the ingredients and stir it all together. Pour the batter into the prepped pan(s) and put in the oven.
  3. Bake for approximately 1 hour 20 minutes. When finished, the top should be brown with a nice crack along the top.
  4. Transfer to a wire rack to cool and then slice and enjoy! The bread should keep for several days either in an airtight container or wrapped in foil.