In honor of Mother’s Day, I thought I’d share a recipe from my mom. I don’t always bake with flour, but when I do- it’s my mom’s BEST EVER banana bread. (If you’re Gluten or Dairy intolerant, check out this banana bread recipe). When I bake this bread and take the first bite, I immediately feel like I’m at home. It seems this bread was a staple in our house.. because it’s just that good (and pretty simple too!). It’s the ultimate comfort food, especially when you’re mom makes it, and is perfect for breakfast or even dessert. I’m not sure if this is one of those “secret family recipes”, but I’m going to share it with you because I feel like you just might need it in your life.
It’s the perfect recipe to make for your family, take to the office to share, or give to a neighbor. I hope you enjoy!
1-3/4 C Flour
1-1/2 C Sugar (I use 3/4-1 C and it turns out just fine)
1 tsp Baking Soda
1/2 tsp Salt
2 Bananas, mashed (the more ripe they are the sweeter they will be, naturally)
1/2 C oil (I use coconut oil, melted)
1/4 C + 1 TBSP Buttermilk*
1 tsp Vanilla
*If you do not have buttermilk, you can use milk and add 1tsp of lemon juice. Let sit a few minutes for milk to curdle. I have not tested this recipe yet with a non-dairy milk.
Preheat oven to 325*
Combine wet ingredients. In a separate bowl, combine dry ingredients. Slowly add wet ingredients to the dry and stir together. Stir in nuts & chocolate chips (optional, but recommended). Pour into greased pan.
For loaf: Bake for 1 hour, lay a piece of foil over the pan (to prevent from burning the top) and bake for an additional 10-20 minutes
For muffins: Bake for 20-25 minutes, makes 12