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A few weeks ago, I got a text from my Mom, asking me for her Banana Bread recipe. Strange – I know, right? But, she was away from her own kitchen and she knew I would have it, because she gave it to me many years ago when I moved out on my own and it was on my old blog.
It’s a recipe I know by heart, because I have made it so many times. Definitely time to get it moved over here to Creekside, so today I am getting that taken care of.
I asked Mom again this morning, and unfortunately, she doesn’t remember where she got it the recipe in the first place. She added the technique of using a blender to combine the “wet” ingredients, but I have gone back to using a potato masher, mostly because for a number of years I didn’t have a blender, so I got out of the habit. Now, I like getting in there and smashing the bejeebers out of the bananas.
There are a few reasons to love this simple recipe. It is fairly low in sugar, and uses more bananas than most – 3 big ones or 4 small ones. That means it is moist, filled with banana flavor and not terribly sweet. The molasses adds a layer of richness that rounds things out very nicely. This bread uses just a few basic ingredients that most everyone has on hand, and is in the oven, baking in a matter of moments.
It begins with some nice, very ripe bananas. Which, if you visit here very often, you may know that I don’t like at all, unless they are squished up and baked into something yummy. I actually put them in the other room while they are ripening, because I’m not even very crazy about the aroma of them. Until they are tucked into this bread that is!
Mom's Banana Bread
Ingredients
- 3 large or 4 smaller ripe bananas
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
- 1/2 cup granulated sugar
- 1 & 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 to 1 cup chopped lightly toasted walnuts
Instructions
- Preheat the oven to 350º and generously butter a 9 x 5 inch loaf pan.
- Peel the bananas and place them in a medium mixing bowl. Mash them with a potato masher or fork until they are mostly liquified, but with some small chunks still.
- Stir in the egg, oil, molasses and sugar, until the sugar is mostly dissolved.
- In a smaller bowl, whisk together the flour, baking soda and salt.
- Add to the banana mixture and fold together, just until incorporated - do not overmix!
- Fold in the nuts.
- Spread the batter evenly in the prepared pan, and place on middle rack of the oven.
- Bake for about 45 minutes, turning halfway through the baking time until a toothpick inserted in the center comes out clean. If you want to test by temperature the center should read about 190º on an instant read thermometer. It will be very richly browned across the top when it is done.
- Cool in the pan for about 5 minutes, then turn out to cool further on a rack. Wait at least 30 minutes to slice. Store leftover tightly wrapped and refrigerate if keeping more than a couple days.
There you go – so easy, simple ingredients and an absolutely luscious result.
Serve it warm with softened cream cheese, or toast nice thick slices and butter them lavishly.
Enjoy!
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I so hate the aromas of the bananas as they ripen. And I can’t eat an over ripe banana, unless it is in this quick bread. Love the color and texture.
Thanks Ansh – hope that you give it a try!
That photo of the banana bread with the pat of butter is making my heart beat nonstop.
LOL Jocelyn – you know one of the biggest perks of this job is that I get to eat that 🙂
Although I love my machines and wouldn’t do without them, more and more I find myself using hand methods lately. Part of it is the clean up — even with a dishwasher, it’s a chore. But I sometimes think I get better results doing things by hand, too. Though how anyone can do much baking without a stand mixer is beyond me! Anyway, great looking banana bread. I really like the addition of the molasses — nice touch.
thanks John – I lived many years without a stand mixer, and I am not sure how I managed. I like the idea of completely making something like bread by hand, but my hands are starting to complain a little, so the mixer is a must!
I’ve overdue to make some banana bread…and I love the look of your mother’s recipe! Time to let some bananas ripen 🙂
Or find some on sale because they are already ripe – that’s my favorite!
Banana bread is my favorite thing to eat for breakfast. I think I’m going to go home and make a loaf tonight! Thank you for sharing!
Talk about serendipity – I am eating a slice for breakfast while I answer comments this morning. Highly recommended!
Two things sold me on this recipe. One – “MOM” in the title and molasses in the ingredient list. I love molasses but have never used it in banana bread. I bet it’s wonderful! It sure looks good!
I know what you mean, MJ – Moms always have the best recipes. It surprises me how often people email to ask me if they can substitute something else for molasses because they don’t ever buy it. I can’t imagine cooking without it, because it enhances the flavors of so many things.
This is a great recipe! My new go-to for banana bread!