Growing up, I can remember my mom had a few staple menu items that would rotate through our house. One of them was her delicious banana bread recipe.
I was always oddly excited anytime I saw old, brown, soft, bananas in the fridge. I know you’re probably thinking yuck, who gets excited about old, mushy fruit?!
But these were mom’s first choice bananas when she was baking bread. She’d always say they were easier to smash so they ended up fully mixing into the batter, whereas fresh bananas ended up with a chunkier consistency.
For some reason, bananas are one fruit that I think looks so good at the grocery store so I buy a bunch; then don’t end up eating them all before they turn brown. So now, when I buy too many, or there’s a straggler that I forgot about in my fruit bowl, I know a warm loaf of banana bread lies in my future.
Yields: 1 loaf
Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 60 minutes
Ingredients:
2 ½ cups flour
3 ½ tsp baking powder
1 tsp cinnamon
½ tsp allspice
½ cup granulated Splenda (or you can sub real sugar)
½ cup brown sugar
3 large mashed bananas
¼ cup milk
3 tbsp oil
1 egg
¼ cup walnuts
- Preheat oven to 350.
- Combine flour, baking powder, cinnamon, and allspice in a bowl and mix well.
- Add in remainder of ingredients and mix until well combined.
- Bake at 350 X ~55 minutes, or until toothpick inserted in the center comes out clean.
The Cook’s 2 Cents:
- The last time I had leftover bananas, I didn’t have the time nor the ingredients to make the banana bread. So I smashed up the banana and froze it. Then when I was recently cleaning out my freezer I found this nice little surprise. The bread came out great!
Nutrition Facts:
Serving Size: 1 slice
Servings Per Recipe: 10
Calories: 142 Fat: 7g Sodium: 34mg Carbs: 23g Fiber: 1g Sugars: 14g Protein: 2g
