Mom's Banana Bread

Personally, I'm not a fan of banana bread. Most people love it. I'm not most people, especially when it comes to food. I'll eat an occasional banana, but put some bananas in a bread, and I'm just not interested. Sure, it smells good when it's baking, but there's something terribly unappealing about banana bread to me. Enough about my weird opinion of banana bread...

Husband, on the other hand, is a huge fan. Particularly if you warm up a slice and top it with some vanilla ice cream. He tells me that this is some truly awesome banana bread - and I will just take his word for it!

This is my mom's recipe, which she's been making just about all of her life, though the whole-wheat flour is a substitution I made. I think a little bit of whole wheat flour makes things taste heartier, which makes sense for banana bread. It's a very simple recipe, and I'll bet you've got most of the ingredients in your pantry right now! Happy baking!

Mom's Banana Bread

Printer-friendly recipe

1 stick butter

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

1 1/2 teaspoons baking powder

3/4 cup sugar

2 eggs

3 very ripe bananas, mashed

1 teaspoon vanilla extract

1. Oven preheated to 350 F, grease a 9x5" loaf pan.

2. Mix together the dry ingredients in one bowl and cream the butter in another. Beat the eggs and bananas into the butter, then stir this mixture into the dry ingredients. Finally, stir in the vanilla.

3. Pour the batter into the prepared pan and bake for around 1 hour, but start checking earlier at about 45 minutes, until it passes the toothpick test.

4. Let cool in pan for at least 15-20 minutes, then take loaf out of pan. (I usually let the loaf fully cool before I take it out, but that's just because I usually forget!)