Banana bread is one of those treats that should be simple and anyone can throw together but with so many variations it’s not uncommon to have an overcooked top with a raw middle or a drier-than-a-bone result. But today’s batch was so yummy and moist it brought me right back to my childhood days of getting off the school bus and finding a piping hot banana bread fresh from the oven to slather butter with. My mouth is watering just thinking about it!
With results like this I can’t help but get excited for the next batch of bananas to go rotten. Ha! I swear I subconsciously buy bananas only to let them go rotten on the counter but with a recipe this simple, no worries! I can’t take all of the credit though; this is my Mom’s banana bread recipe that I have been eating for my entire life. I was a fool to even try another recipe when I know how well this one has stood the test of time.
I made this banana bread a few days ago and it lasted about 10 minutes before everyone had devoured it so I whipped out another batch today and thought it’s time to share this gem. It calls for basic ingredients and is low maintenance taking only a few minutes to throw together. Adding the milk to the bananas is the trick here, leaving it moist and flavorful. Also, I recommend using extra-over ripe bananas giving it more of a banana flavor. If you have ripe bananas but aren’t ready to bake with them you can always freeze them and use them later. Lastly, keep these treats properly stored in a sealed container or zip-lock to keep in the moisture. Enjoy!
*Makes 2 loaves *
Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup butter, softened
2 eggs, slightly beaten
2 tbsp milk
3 over-ripe bananas, mashed
Directions
Preheat oven 350 degrees.
In a medium sized bowl whisk together flour, baking soda and salt. Set aside.
In a separate medium sized bowl cream together sugar and butter.
Add eggs and stir well.
In a smaller bowl stir together mashed bananas and milk. Add to the sugar mixture.
Gradually add dry ingredients and mix until fully incorporated.
Pour into greased loaf pans.
Bake for 30-40 minutes, until golden brown and cake tester comes out clean. Enjoy!
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