Everyone loves my banana bread but it wasn’t always the case…
Back in the day when I was trying to impress my future mother-in-law, I wanted to bake her a banana bread. I had very little experience baking or cooking, only a love for good food.
For reasons I cannot fathom now, I decided to make one from a box mix. It looked like a banana bread and kind of smelled like one, even though I didn’t put in bananas. But ever the brutally honest woman that she was, my future mother-in-law let me know it was bad. It was dry, flavorless and she did not enjoy it. I’m sure I was embarrassed but fortunately I have never been deterred from food failures.
The recipe below has been tweaked and adapted over the years and is mother-in-law approved!
I’ve always believed we should make a delicious treat because we want to, not just to use up some leftovers or food items that are about to go bad. I have had my share of blackening bananas sitting on my counter. And of course I felt guilty about the possible waste and ended up throwing them in my freezer for someday.
Now I try to plan ahead. If my bananas are starting to get too ripe, I peel them, put on a cookie sheet and freeze for a few hours. Then they go in a ziploc bag and hopefully I remember to LABEL it with the date. Who else has pulled bags from the freezer and rolled our eyes because we just don’t know if that frozen whatever is still good???
If you don’t have any in the freezer and just can’t wait, you can speed up the ripening process. Put the unpeeled bananas on a cookie sheet in a 250° oven for about 15 – 20 minutes.
I hope you enjoy this banana bread and find yourself adding bananas to your weekly grocery list!Print
This banana bread is delicious and sweetened with brown sugar and warming spices. It’s so easy to make, no mixer required!
1 cup brown sugar
1/3 cup softened unsalted butter
2 large eggs
3 – 4 ripe bananas, mashed
1/3 cup milk
1 teaspoon vanilla
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350°. Grease a 9 x 5 inch loaf pan with baking spray or lightly with shortening.
Whisk all dry ingredients together in medium bowl and set aside.
In a large bowl, mix the sugar and butter until fully combined. Add in the eggs, bananas, milk and vanilla. Stir together until all is incorporated.
Pour the dry ingredients into the banana mixture and mix together.
Pour into the prepared loaf pan and bake for approximately 1 hour. Test with a toothpick in center of bread. It is done when the toothpick comes out clean or with just barely a crumb on it.
Place the bread on a wire rack to cool completely. Remove from pan and it can be covered and stored at room temperature. I prefer to refrigerate or freeze the bread after a few days, if there is any left.
*The amount of bananas used in the recipe will depend on how large they are. But I have used 3 average sized bananas without any problems.
**Some people like to add chocolate chips or nuts to their banana bread. I haven’t but you could definitely add a 1/2 cup of either, or both! I would just check the time, it may vary from what I listed.
*** If you are using a darker loaf pan, the bread may brown a bit too much before it is finished baking. Just lightly cover with aluminum foil and that will help.
- Category: bread
- Method: baking
- Cuisine: American
Keywords: brown sugar banana bread desserts recipe
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