Every one needs a good banana bread recipe.
Everyone should have one.
It’s not rocket science to bake and it tastes so good.
And, it’s a great, easy to make, gift at holiday time.
My mom and I used to bake thousands (or so it seemed) during the holidays when I was growing up. She’d use these cute little mini-loaf pans and mini-muffin pans and we’d bake banana bread for what seemed like days. And then we’d give it all away.
Because that’s what we Italian women do. We feed people to show them we love them.
It’s how we do things.
Anyway, I had my great-grandma’s recipe that Mom and I had used for years – my whole life, I think – and I never strayed from that.
Then, I found a recipe somewhere browsing on the web that claimed it was the “best banana bread ever” and I thought I should at least give it a shot and see how it compared to Grandma’s recipe.
Well, all I can say is I hope Grandma forgives me.
It really is the best banana bread I’ve eaten. And when I bake it I can’t seem to keep it around long enough to give it away. My family gobbles it up.
So, if you want a really good banana bread recipe to add to your recipe book, here you go. I’ve altered it just a teeny bit from the original with the addition of some flaxseed meal to make it a little healthier. I like the nuttiness it gives the bread, even if you leave out the nuts the recipe calls for (Big Girl doesn’t like the nuts so this is my compromise)
You can leave that out (the flaxseed) if you want. It doesn’t affect the texture of the bread if you do.
Best-Ever Banana Bread
4 whole, overripe bananas
1/3 cup melted butter
3/4 cup sugar
1/4 cup turbinado sugar
1 whole egg, lightly beaten
1 tsp Vanilla extract
1 tsp baking soda
1 pinch salt
1/4 tsp ground cinnamon
1 1/2 cups all purpose flour
2 tbsp flaxseed meal
1/2 cup chopped pecans (optional)
- Preheat oven 350 degrees.
- Put the peeled bananas in a bowl and mash with a wooden spoon or potato masher.
- Add melted butter and mix together.
- Add sugar, egg, vanilla.
- Sprinkle baking soda, salt & cinnamon and mix together with banana mixture.
- Add flour and combine.
- Finally, add flaxseed and pecans.
- Pour into well greased loaf pan. (you can use one 4×8 loaf pan or 3 small loaf pans)
- Bake for one hour (the large loaf pan)
- Cool on a rack before serving.
(if it lives that long – mine always “mysteriously” has a slice cut out of it (or two or three) before it cools)