This banana bread has a reputation. A GOOD reputation! I started making this bread years ago for my “mail lady” at Christmas and now it is one of her favorites! I made a mistake one year….I gave her homemade granola for Christmas instead of the bread. She was gracious and wrote me a thank you note, but told me she liked the banana bread much better.
You could also say that this is an heirloom recipe, as many of my relatives have and use this “oldie, but a goodie” recipe too!
Here are the ingredients… (scroll down for the complete and PRINTABLE recipe)
This recipe makes 2 regular loaves or 4 little loaves. Don’t forget my Mom’s little trick…spray your pans with cooking spray and then lay parchment paper in the bottom to prevent sticking.
Bake at 350 degrees. If making 2 large loaves, bake for an hour. If making 4 small loaves, bake for 40ish minutes.
Check for done-ness by inserting a tooth pick in the top of the bread. If it comes out clean, it’s done! Let bread sit in the pan for 5 minutes or so, then dump out the bread and remove the parchment paper. Here’s what they look like when they’re cooling.
Here’s the full recipe:
- ¾ cup butter ( 1½ sticks)
- 1½ cup sugar
- 1½ cup mashed ripe banana
- 2 eggs
- 1 teaspoon vanilla
- 2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup buttermilk (you can add 1 t. vinegar to regular milk to make buttermilk)
- Cream butter with sugar. Add eggs, banana and vanilla, stirring well. Add buttermilk and dry ingredients alternately. Mix well. Pour into greased pans (use parchment paper in the bottom.)
- regular loaves: Bake at 350 degrees for an hour
- small loaves: Bake at 350 degrees for about 40 minutes
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