Mom’s Best Homemade Banana Bread

Mom’s Best Homemade Banana Bread is an easy, full-proof banana bread recipe. I know because my Mom made it several times a month. 

My Mom was a great baker and a great cook. I fancy myself a great cook and still work at baking as much as I can. I think the difference is that baking takes a bit more patience, which my Mom had, at least when she was baking.  For some reason patience is not a virtue that I was born with.

One of my favorite memories growing up was the smell of my Mom’s banana bread. It filled the house with the sweet smell of fresh bananas and you knew it would be packed with nuts. One slice, smeared with butter and I was in heaven. And I am fortunate to be the owner of Mom’s best homemade banana bread recipe.

One of the things I do know about baking is that you must have a good recipe. I can tell you from years of personal experience that my Mom’s Best Homemade Banana Bread is one of the best I’ve tasted. That means it is a good recipe – so let’s get started.

Five things I know about baking:

1. Use a good recipe
2. Read the recipe before you begin doing anything
3. Measure accurately
4. Know your oven – oven temps vary
5. Don’t take shortcuts

If you like this bread recipe, you will also like Blueberry Coffee Cake with Lemon Glaze.

Mom’s Best Homemade Banana Bread

Mom’s Best Homemade Banana Bread is an easy, full-proof banana bread recipe. I know because my Mom made it several times a month. 

• Author: krazykitchenmom

Ingredients

• 3 very ripe bananas
• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 1/3 cup melted butter
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°
2. Beat together butter, sugar, vanilla, egg
3. Add bananas.
4. With a potato masher or a fork, mash in banana and mix well.
5. Add flour, baking soda and salt.
6. Stir until everything is combined.
7. Add nuts and stir again.
8. Spray a loaf pan with non-stick cooking spray.
9. Pour mixture into loaf pan.
10. Cook for 55-65 minutes or until an inserted tooth pick comes out clean.