Mom's Banana Bread

 This is a very simple recipe for banana bread that really lets the banana flavor shine.  I almost thought I forgot to list the nuts in the recipe, but there aren’t any.  Just old-fashioned, inexpensive ingredients.  At 12¢ per slice, compare it to coffee shop quick bread prices! 
It’s moist and dense, not dry and crumbly – a perfect texture.  Don’t slice it until it's cool, preferably after wrapping and refrigerating overnight so the flavor develops and it slices easily.  I freeze extra slices with 2 sheets of waxed paper between them so I can quickly thaw them while coffee is making.
Be sure your bananas are very ripe so you get that full flavor.  It took 3 to get my cup of mashed bananas.  I used a small 8 x 3” Norpro loaf pan and it was a good size to get square slices.  I’ve never made a Land O Lakes recipe we didn’t like.                    
                            Mom's Banana Bread
     3/4      cup  sugar -- 5.25 ounces
     1/2      cup  Butter -- softened
  2             Large  Eggs
  1             Cup  Bananas -- (2-3 medium, very ripe) mashed
     1/2      teaspoon  vanilla
  1 1/2      cups  all-purpose flour -- 6.75 ounces
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
     1/4      teaspoon  ground cinnamon
       Heat oven to 350°F. Grease and flour 8x4-inch loaf pan, or if desired use parchment and grease the bottom and one inch up the sides of the pan, line with parchment and grease like the pan; set aside.
    Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients by hand.
     Spoon batter into prepared pan. Bake 60-70 minutes (my loaf only took 55 minutes) or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
  "Land O Lakes"
Yield:  "16 servings"
Per Serving: 153 Calories; 7g Fat (38.0% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 174mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Cost 2016:  $1.79 per loaf or 12¢ per slice.

1 comment:

  1. I think banana bread is one of those things I will forever miss. I make zucchini bread or pumpkin date & sometimes pineapple blueberry. For whatever reason, I haven't been able to eat cooked bananas for a number of years now. I eat a fresh banana every day though.


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