My mother’s banana bread recipe is award winning. It is incomparable. And I am giving it you, internet.
Banana bread was staple in my house growing up. My mom always had one on the cutting board for snacks and a few in the freezer as backups. To this day, when I visit there is still banana bread in the same places. I think her freezer collection is up to a dozen since my siblings and I haven’t been able to visit in a few months. She has passed down this recipe and tradition to both myself and my niece as we are the only other competent bakers in the family. I have also been passed the Scottish Round Shortbread torch but that is a post for another day!
This banana bread is very sweet, soft, and moist. What sets its banana flavour apart is that it’s pure and unadulterated, having no vanilla, spices, chocolate, or nuts to temper it. The crust is very thin, usually with a graceful, artistic crack running down the top. Trust me, this is an instagram loaf of bread. It’s my favourite breakfast, sliced with a little butter and cup of coffee. I recommend doubling the batch as you will want an extra. I hope you enjoy it!
Dee’s Banana Bread
3 large ripe bananas (the browner, the better)
1 1/2 cups sifted AP flour
1 1/2 tsp Magic baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup softened, salted butter
2/3 cup brown sugar
1/3 cup white sugar
1 large egg, lightly beaten
Preheat oven to 350 degrees and grease a loaf pan generously with butter. In a small bowl, mash bananas until lumps are gone. In a medium bowl, sift flour, baking powder, baking soda, and salt.
In a large bowl, blend butter and sugars with a pastry blender. Add egg and mashed bananas. Stir mixture with a wooden spoon. Gradually add dry ingredients from medium bowl to the wet mixture. Once fully combined, pour into prepared loaf pan. Level mixture with a spoon and bake for 35-45 minutes, depending on oven. When it’s done, loaf should be a golden, deep brown with a crack beginning to form on top. Top should be firm with no indentation. Remove from oven and cool in pan for 5 minutes. Turn out of pan let cool on a baking rack or cutting board. Serve as is or warmed up with butter.
Happy baking, friends!