Banana Bread

banana bread

This is my mom’s recipe for banana bread. It’s the best banana bread I have ever had.

I only change two things when I make this banana bread. first, I sub in 1/2 cup whole wheat flour for 1/2 cup of all-purpose flour. second, I use 3/4 cup of sugar instead of the full 1 cup.

I like this bread with strawberry butter (whip some strawberries into softened butter), peanut butter, or cream cheese.

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 (1 stick) butter, softened
1 cup sugar
2 eggs
1 cup (about 2 medium) bananas, smashed
1/3 cup milk
1 teaspoon, lemon juice
1/2 chopped pecans

Preheat oven to 350 degrees.

In a bowl, sift flour with baking soda and salt. Cream butter in a separate bowl. Gradually add sugar to the butter, creaming well. add eggs and bananas, blend thoroughly. Combine milk and lemon juice. Add dry ingredients to banana mixture alternately with the milk, beginning and ending with the dry ingredients. Blend well after each addition. Stir in nuts. pour batter into greased 9x5x3-inch pan loaf pan (or four small loaf pans). Bake at 350 degrees for 60 to 70 minutes (35 – 45 minutes for small loaves), until bread springs back when lightly touched in center. Remove bread from pan and let cool.

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