Banana Bread
**Disclaimer** this is not my recipe.
I’ve been making it for 15 years out of a cookbook my mom gave me when I graduated from college. The “Better Homes and Garden New Cookbook.” I believe I grew up with the “old” cookbook. My Dad would make Swedish Pancakes on Sunday’s out of the cookbook. One of my favorite breakfasts as a kid!
The cookbook is filled with all kinds of old school recipes. I think it’s so fun to look through and bring back some old favorites or get some new insipration. It also has conversion tables and substitutes for thinks like if you don’t have buttermilk or baking powder. It’s been a very helpful tool in my kitchen all these years.
Better Homes and Garden Cookbook
Banana Bread
INGREDIENTS
1 ½ C All-purpose flour
1 ½ t baking powder
¼ t baking soda
¼ t cinnamon
1 egg
1 C mashed bananas, about 3 medium very ripe
¾ C sugar
¼ C oil (I use avocado oil)
1 t vanilla extract
DIRECTIONS
Grease the bottom of and ½ inch up the sides of a loaf pan. Put aside. In a medium mixing bowl combine flour, baking soda, baking powder, cinnamon, and salt. Mix to combine and set aside.
In another bowl mash the banana with a fork or potato masher until there are no more lumps. Add egg, sugar, vanilla, and oil. Mix well and add to the dry mixture. Stir until just combined. Do not over stir.
Pour into the prepared loaf pan. Bake at 350 for 50 minutes or so. Check with a toothpick. It’s done when the toothpick comes out clean. Let the bread rest 10 minutes before cutting into it.
Often I have enough bananas to double this recipe. The kids usually finish one loaf within a couple of days, and I freeze the other loaf. They freeze beautifully and are great to pull out in a pinch for breakfasts or a brunch with friends.
Enjoy!
