My Mama’s Banana Bread Recipe

February 4, 2015

I’ve shared this banana bread recipe in the past. But the photos didn’t do it justice.
It’s SO DELICIOUS. My mom gave me this recipeĀ and it’s one you need to
have in your recipe box (orĀ pinned to your Pinterest recipe board!!)
My kids love it.. I love it.. and I’m always so glad I made it the next morning
so we can have it first thing! We’ve made this recipe as mini muffins too. My girls loved that.
Would be great for lunch boxes or after school snacks.

We love bananas in our house but sometimes we end up with them turning brown before we eat them. I learned from my mom to toss them in the freezer for when we want to make banana bread! I remember my husband as SO CONFUSED the first few times. haha.
I share an easy trick to how to use the frozen ripe bananas below!
 bananabread-thebusybudgetingmama5

First things first.. pull out the ripe frozen bananas!
I was doubling the recipeĀ so I used 6 frozen bananas in all.
(3 bananas or 1 cup is the normal!)

Place the frozen bananas on a plate and microwave them just long enough
to soften them up a bit. You still want them a little frozen.
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Then snip the end off and squeeze out the banana into your measuring cup! Easy as that! They mush up so easily and you don’t waste those bananas that
turned brown too quick to eat!
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BANANA BREADĀ 
Ā½ cup butter or margarine
Ā½ cup light brown sugar
Ā½ cup white sugar
3 Tablespoons sour cream (2 Tbs. milk and 1 Tbs. lemon juice or orange juice)
2 eggs
1 cup mashed ripe banana
Grated rind of 1 orange (optional)
2 cups flour
1 teaspoon baking powder
Ā½ teaspoon soda
Ā¼ teaspoon salt
Ā½ cup chopped walnuts or pecans (optional)
ā€œCream softened (but not melted) butter or margarine.
Add sugar, creaming until well blended.Ā  Add sour cream.
Stir eggs into creamed mixture.Ā  Add orange rind (optional).
Mix together the dry ingredients and add them to the creamed mixture alternately
with the mashed bananas.Ā  Fold in nuts.Ā 
Pour into a well-greased loaf pan and bake in a medium oven (350 degrees)
about 50 to 60 minutes (usually about 10 minutes longer),
or until knife stuck in the center comes out clean.
Cool only a couple of minutes, just until youā€™re barely able to stand the heat,
and run a knife around the edges.Ā  Holding the pan with a hot pad,
quickly pop the loaf out onto a piece of foil.Ā  Immediately wrap up
the loaf, air-tight, and let it set overnight.Ā  If you skip this step and
let it cool before you wrap it up, it will be too dry and not evenĀ seem like the usual recipe.
In the morning, slice the loaf into Ā½ inch slices and then cut them down the middle.
Eat a lot because itā€™s good for you.
Happy baking!
Love you lots,Ā Mom

xoxoxoxoxā€

bananabread-thebusybudgetingmama3

A big trick to having the super moist banana bread is the part my
mom mentioned about immediately wrapping the bread in foil!
As soon as it’s cooled down enoughĀ to drop out of the pan.. wrap it up!
My mom did that since I was a kid and it always softened up theĀ bread and made it even more delicious.
bananabread-thebusybudgetingmama2


Make this! You will thank my mom later.Ā Now I think I’m going to get a slice.Ā writing this post made me hungry again. ;)
bananabread-thebusybudgetingmama7


1
  • Lorena
    February 5, 2015 at 10:51 am

    I never thought about freezing bananas that are over ripe. I’m curious, do you wrap them in foil first? place them in freezer bags? or just lay them in the freezer?
    Wrapping the bread soon after its been released from the pan makes a lot of sense! I never thought about it and often wondered why bakeries have moist banana bread and mine seems to be dry. I am so going to try this, thank you for sharing!