Mothers Banana Bread

Mothers Banana Bread – a classic comfort food that never goes out of style.

This moist and delicious loaf is packed with sweet, ripe bananas, a hint of vanilla, and a satisfying crunch from chopped walnuts.

It’s the perfect treat to share with family and friends, or savor all to yourself (we won’t judge!).

Ingredients

• 3 large ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan, setting it aside for now.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set this mixture aside as well.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy.

Beat in those eggs one at a time, making sure each is fully incorporated before adding the next.

Stir in that mashed banana goodness and vanilla extract until well combined.

Gradually mix in the flour mixture from earlier, being careful not to overmix.

If you’re feeling fancy, fold in those chopped walnuts for an added crunch.

Pour the mixture into your prepared loaf pan and smooth the top.

Pop that loaf into the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on a wire rack for 10 minutes before transferring to a plate or serving dish to cool completely.

Slice and serve – you should end up with 7 delicious slices of Mothers Banana Bread!

Notes

For an even more moist banana bread, make sure to use very ripe bananas – they should be almost brown.

If your bananas aren’t ripe enough, the bread might not be as flavorful.

You can toast the walnuts in a 350°F oven for 5 minutes, or until fragrant, to bring out their flavor before chopping them.

Don’t overmix the batter, especially when combining the flour mixture, as this can lead to a dense bread.

If you want a crispy, caramelized crust, bake the bread for an additional 5-10 minutes.

Keep an eye on it to avoid overcooking.

You can store this banana bread at room temperature for up to 3 days, or wrap it tightly and freeze for up to 2 months.

Defrost at room temperature or reheat in the microwave.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g