Sunday, November 4, 2012

Bananas for Banana Bread

I don’t mind saying it. My mother makes the absolute best banana bread in the whole world. Well, actually, all of her food is the best in the whole world, but this post is about banana bread. I know that we may disagree (your mother’s banana bread may be the best to you), and that’s ok. But I absolutely love my mother’s banana bread.

The thing about her banana bread is that it is exceptionally moist. It has the perfect balance in taste between banana, nuts, and creamy goodness. When I was a kid, I didn’t like nuts, so my mom would sometimes make special mini-loaves of her banana bread without the nuts just for me. Now, though, I’ve found that I do enjoy nuts after all, so when I make her banana bread, I add the nuts back in.

Fall is a wonderful time for sweet breads, especially when you warm them up and spread a little butter on top. And banana bread, in particular, is incredibly easy to make. So, gather your supplies, mix and mash the ingredients, bake, and then sit back and enjoy the results.

Gather the ingredients:

     2 Cups flour
     1 tsp baking soda
     1/2 tsp salt
     1/2 Cup shortening (a stick of Oleo, Crisco, etc.)
     1 1/2 Cups sugar
     2 eggs, slightly beaten
     1 Cup sour cream
     1 Cup mashed bananas (about 2 large)
     3/4 Cup finely chopped walnuts

Sift together flour, baking soda, and salt. Set aside. In a medium bowl, cream shortening and sugar. Add eggs. Then add sour cream and bananas. Mix in sifted ingredients. When thoroughly combined, stir in nuts.

Pour batter into two greased loaf pans. Bake at 350 degrees for 50 minutes or until toothpick comes out clean. Enjoy!


  1. I have about a dozen zucchini bread loaves in the freezer- zucchini bread is all you can do with the super giant zucchini from the garden. I think it is time to add in some banana loaves, though!

    1. Haha sounds yummy! It's always nice to have variety though :)