My Mother's Banana Bread
This recipe has been used in my family since I was old enough to eat banana bread. It tastes really good! I like to add vanilla, cinnamon and/or nutmeg to mine.
This recipe has been used in my family since I was old enough to eat banana bread. It tastes really good! I like to add vanilla, cinnamon and/or nutmeg to mine.
- Carbohydrate 203.81 g
- Cholesterol 2115 mg
- Fat 49.7 g
- Fiber 0 g
- Protein 62.9 g
- Saturated Fat 15.495 g
- Serving Size 1 1 Loaf (703g)
- Sodium 1862.74 mg
- Sugar 203.81 g
- Trans Fat 8.335 g
- Calories 1489 calories
Step-by-step
- Mix all ingredients together.
- Pour into a greased and floured loaf pan.
- Bake in a 350 degree Fahrenheit oven until toothpick inserted in center comes out clean (about 45 minutes).
Baking sweet fruit breads historically relied on pantry chemical leaveners becoming commercially available in the early twentieth century. Early American cookbooks began featuring banana loaves around the 1930s, capitalizing on the widespread importation of tropical fruit and the invention of baking powder. This quick bread format bypassed the lengthy fermentation needed for yeast doughs.
Achieving proper crumb structure requires careful mixing. Overmixing developed gluten creates a tough, rubbery texture instead of a tender interior. Fold dry components into wet ingredients just until moistened, leaving small lumps intact. Spotting overripe fruit with heavily freckled skins supplies natural sweetness and essential moisture. Standard loaf pans require thorough greasing and flour dusting to prevent sticking.
Bake the loaf at 350 degrees Fahrenheit. Monitor internal doneness by inserting a wooden pick into the center. The loaf is finished when the pick emerges clean without wet batter clinging to it, typically after about 45 minutes in the oven. Cool the baked loaf in the pan for 10 minutes before turning it out onto a wire rack to prevent structural collapse.
Pairing slices with acidic beverages like black coffee or tart citrus juice balances the rich sugar content. Spices such as cinnamon, nutmeg, or cloves integrate seamlessly into the dry flour mixture.
