Introduction
Today is Labor Day in the USA. This means that Fall is right around the corner! But first one last hurrah for Americans to enjoy some hopefully nice weather, go to a parade, have a BBQ, set up the kiddy pool in the back yard, and celebrate Labor Day by drinking too much. I believe there is also football involved (this is not my area of expertise). And, as it’s September, it is also my dear mom’s birthday month, so I am pleased to present her Banana Bread recipe for you today. If you’re looking for something to take to your Labor Day party maybe this is it!
Everyone loves a good Banana Bread and this one doesn’t disappoint. I’ve made it at least a hundred times! One year in the 80s I made a loaf for all my aunts and uncles at Christmas (I started young.) Then early in my banking career I’d take it in to work for my colleagues. (I thought it probably wasn’t helping my “professional working woman” image so I stopped. I have since decided that it wouldn’t have mattered…) As an ex-pat in Costa Rica this is a little piece of USA home. You are going to love it.
I always keep frozen, peeled bananas in the refrigerator, ready to be used in smoothies, ice cream or of course this Banana Bread. When I want to bake a loaf, I take the butter out to soften, and 3 bananas out of the freezer which I pop into my blender to thaw. When both are room temperature, the batter comes together in no time. If you’re in a rush, you can de-frost them easily in the microwave.
My mom used to substitute half of the flour with whole wheat flour. Both versions are excellent. I puree the bananas which removes any element of weird banana texture in the final product. We use real butter and real sugar and indeed it’s real good! I’m always happier eating treats that I make because I know what’s in my food. So without further ado – here is my Mom’s Banana Bread Recipe.
Banana Bread Ingredients
- 2 cups flour (250 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar (200 grams)
- 1/2 cup butter (one US stick, or 113 grams)
- 2 large eggs
- 3 mashed bananas (400 grams)
- 1 teaspoon lemon juice
Method
- Take the butter, eggs and bananas out of the fridge/freezer to soften/defrost.
- Prepare the pan by buttering a loaf pan and lining the bottom of the pan with wax or parchment paper.
- When the ingredients are soft and you are ready to bake, pre-heat the oven to 350 degrees F / 180 degrees C.
- Beat the butter and sugar for a few minutes until the mixture lightens.
- Add the eggs, one at a time, mixing well after each addition and scraping down the sides.
- Puree the bananas in a blender, then add to the bowl and mix through the batter.
- Add the lemon juice. Stir.
- Combine the flour, baking soda and baking powder and add in 2 or 3 batches to the batter, scraping down the sides.
- Pour the batter into the prepared pan, even out the top.
- Bake in the pre-heated oven for 60 minutes. The Banana Bread is ready when a toothpick comes out clean or with only a few crumbs. The loaf should be pulling away from the sides of the pan.
- Cool the bread in the pan for 5 minutes, then turn out onto a wire rack until completely cool.
- This Banana Bread will slice well once completely cool – indeed if you try to cut into it earlier it may get messy! Store for 2 days at room temperature, covered, or up to 5 days in the fridge. It freezes well – freeze as soon as it’s cold, whole, wrapped in aluminum foil and plastic wrap, or cut into slices, wrap individually and then freeze.
I hope you enjoy this Banana Bread as much as I do! Please let me know if you try it in the comments. Check out other recipes on my blog!
