Mom’s Banana Bread

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Banana Bread.. Here it is Chelsea and Cam.. You’ve only been asking for a year.  I’ve made my mother’s recipe since I first starting baking, my only change to the original was the addition of the molasses.  This bread cuts without falling apart which is perfect for toasting.  This recipe makes two medium-sized loaves.

Mom's Banana Bread

  • Servings: 2 loaves
  • Time: 15 min prep - 45min baking time
  • Difficulty: easy
  • Print

Ingredients:

  • 3 medium bananas mashed (1 cup)
  • 2 med/large eggs
  • 1/2 cup (125 ml) (111 gr) canola, coconut or vegetable oil
  • 1 cup sugar (201 gr)
  • 3 Tbsp Cream or (Milk, sour cream, yogurt, coconut milk, soy milk or almond milk)
  • 1 tsp Vanilla extract
  • 1/4 cup Molasses (80 gr)(62.5 ml)
  • 1 tsp Salt
  • 2 cups Flour (250 gr) (Gluten free flours can be substituted)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • *optional 1/2 cup chopped nuts
  • *optional 1/2 cup chocolate chips

Pan prep:

  • 1 tsp butter, shortening or oil
  • 1 tbsp flour for pan

Pre-heat oven to 325°

DSC_6982To a medium-sized bowl or the bowl of a stand mixer add the eggs
DSC_6983Add the sugar.DSC_6987Add the oilDSC_5656Mash the ripened bananas.  This doesn’t need to be pureed to absolute smoothness.  Small chunks of banana are fine.DSC_6992Add the mashed bananas.  Attach the paddle attachment and mix until combined.DSC_6998Measure and add the vanilla and molasses.DSC_7001Add the cream or sour cream or non-dairy liquid of choice.  Mix to combine before adding the flour.
DSC_6995Add the flour, baking soda, baking powder, cinnamon, and salt to a bowlDSC_6997Sift or whisk together until combinedDSC_7004Add half of the flour and mix on low for 10 seconds.  DSC_5660Add the remainder and mix until just combined taking care to not over mix the flour.
DSC_5661Use a spatula to scrape down the sides and bottom of the bowl.  If you are choosing to add nuts or chocolate chips or both add them in now.  Gently stir to incorporate evenly throughout the batter.DSC_7013Grease the pan making sure to get in the corners and up the sides then add the flour
DSC_7016Shake the flour around the pan until all the butter is covered with the flour.  Tap out the excess flour and pour the batter into the pan.  Place in a preheated oven and bake for 45-50 minutes until golden brown, the top bounces back to the touch, or a wooden stick comes out clean when inserted into the bread.DSC_7018Let rest for 5 minutes, remove and let cool on a baking rack or board.DSC_7031

Let the bread cool to be handled before cutting. Fresh out of the oven banana bread will crumble and  cut more like cake until the next day.

TIPS:

Here are a few tips and tricks I’ve learned to making sweet breads or loaves

1. Baking at a lower temperature for a few minutes longer. This helps prevent cracked tops in your loaf as the inside will cook closer to the same speed as the outside. If you bake at high temperatures the outside will  over cook before the inside is finished rising. This is what causes the crack. The steam and rising try to burst through the crust.
2. If you are using glass baking pan vs a metal pan. – most recipes are for metal baking tins and there baking temperature and times are set for those. You will need to decrease you baking temperature and time to get the same results when using a glass pan as glass retains and conducts heat this making the bread, cake, or loaf cooks faster than a tin.
3. Slightly overcooked loaf. This loaf may seem dry in texture if cut shortly after cooking. I find that the moisture from the banana will spread and soften if wrapped and sealed over night. The next day the crust will be as tender as the center.
4. Take browning bananas out of their peel, mash and place in a baggy in the measure needed for your recipe. Toss in the freezer. No more wasted fruit and a pre measured ingredient is ready when you are.

DSC_7036 DSC_7039 DSC_7043Add butter mmm mmm goodDSC_7049

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10 thoughts on “Mom’s Banana Bread

  1. Brenda says:

    great recipe…..but I would substitute 1/2 applesauce for oil…..unsweetened applesauce…..gives a lot of moist ….less calories than oil….

    Like

    • The Handy Homemaker says:

      Thank you Brenda. I also have other recipes that that I have used applesauce to replace the oil. I don’t for this one as I want to stay true to the recipe as it is a family recipe. I started this blog for my children to have a step by step guide to baking etc. I mainly post family recipes (ones I’ve made since I was a child). If you try my recipe with applesauce as a substitution please let me know how it turned out. Take care 🙂

      Like

  2. Marion says:

    Made the Banana Bread today it was the best I have ever eaten so moist followed your instructions every step. I have been making Banana Bread for fifty years none compare to this recipe. Thank you.

    Like

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