My Mom's Banana Bread Recipe

My Mom's Banana Bread Recipe

I'm going to title this post "My Mom's Banana Bread Recipe" because this loaf of goodness really does come straight from her kitchen. Some years ago my mom made this banana bread recipe for a baking contest at her job and she won with flying colors. And now, with her permission of course, I'm sharing it with you.

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I'm going to title this post "My Mom's Banana Bread Recipe" because this loaf of goodness really does come straight from her kitchen. Some years ago my mom made this banana bread recipe for a baking contest at her job and she won with flying colors. And now, with her permission of course, I'm sharing it with you.

I really, really like this banana bread recipe because it's empty of any b.s. that would make me question my sanity. I'm a home cook who loves to try testing out new recipes, but some classic desserts should just be left alone. Like, why should banana bread have figs in it? Or rhubarb? In my house, in my corner of the world, banana bread likes to remain untouched and I'm just going to respect that. 

My favorite thing about this particular banana bread recipe is the pecan layer that sits right in the middle of each slice. You get this soft, gooey layer by mixing together 1/4 c sugar, 1/4 c chopped pecans, pinches of cinnamon and nutmeg. Pour about half of the batter into the loaf pan, sprinkle this on top, and then cover it up with the remaining batter. You can also sprinkle this on top of the loaf before baking for some nice crumby action.

Baking banana bread is the absolute best way to use up those ripe bananas that have been sitting on your counter since the day you signed the lease. I'm not very particular about food, but one of my non-negotiables is that I don't eat ripe bananas. I like my bananas firm, even dangerously and ever so slightly green because I find that they aren't super sweet at that point, and still have some bite to them. Ripened bananas are too mushy for my liking, but I do like them when they are like this: mixed with flour, sugar, and butter and baked at 350 degrees. Banana bread, people. Let's get this bread. 💰

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My Mom's Banana Bread Recipe

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

I'm going to title this post "My Mom's Banana Bread Recipe" because this loaf of goodness really does come straight from her kitchen. Some years ago my mom made this banana bread recipe for a baking contest at her job and she won with flying colors. And now, with her permission of course, I'm sharing it with you!

Ingredients

• 3/4 cup brown sugar
• 4 tbsp unsalted butter, room temperature*
• 2 very ripe bananas, mashed
• 1 egg
• 2 tbsp buttermilk**
• 1 tbsp vanilla
• 1 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

Streusel topping

• 3 tbsp flour
• 3 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 350 degrees.
2. Mix together butter and sugar, and mashed bananas in the bowl of a stand mixer on medium-low.
3. Add eggs, buttermilk, and vanilla together and mix until combined.
4. Sift together flour, baking soda, baking powder and salt. Mix into batter.
5. Pour the batter into a loaf pan, and set aside.
6. Prepare the streusel topping by mixing all ingredients together until it forms a crumbly, sand-like texture. Sprinkle this evenly on top of the bread batter.
7. Bake for 45-50 minutes, until toothpick inserted comes out clean.

Notes

* Substitute this ingredient with vegan butter, if vegan

** Although her recipe calls for buttermilk, I didn't have any on hand so I used non-dairy milk instead. The banana bread still came out perfect!

Recommended Products:

Wilton Non-Stick Loaf Pan

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