National Banana Bread Day

February 23rd is National Banana Bread Day. I love bananas. Growing up, we sometimes had extra bananas that became a little too ripe. Sometimes that still happens to me. Hey, sometimes I get sick of bananas halfway through the third week in a row that I’ve had at least one a day. And my daughter can only eat so much.

Enter the banana bread recipe my mom has been using for years. I have no idea where she got it from, but I have a suspicion it came from an old Better Homes and Gardens cookbook that she’s had for longer than I’ve been alive.

The funny thing is, though, that I hate banana bread. No clue why. But everyone has always raved about my mom’s banana bread. Whenever my dad wanted to sweeten up his colleagues a little, he would ask Mom to make this. Sometimes, I, too, make banana bread for my husband to take to work. Mostly because I have too many bananas sitting in the freezer.

So, step one, if you have bananas in the freezer, take them out and defrost them. They’ll be easier to mash that way. You’ll need about 1 cup.

Then, in a small bowl, mix the flour, baking powder, baking soda, and salt. If you plan on adding nuts (I never do), take a tablespoon of the flour and mix it in with the nuts. That way they won’t sink to the bottom.

In a larger bowl, mix together the sugar and oil. Now add the eggs one at a time, mixing well after each eggy addition. This is usually my toddler’s favorite part. He just loves attacking those yolks. And then he’s done and I have to mix. Lastly, to this mix, add the milk.

Now the flour mixture and mashed bananas get to take turns being added into the big bowl. I usually do a quarter from each at a time. Sometimes a third. Finally, add the nuts.

Now pour all this into a greased loaf pan and bake for 50-60 minutes in a 350 degree oven, or until a toothpick inserted into the middle comes out clean.

We’re not done yet. Keep it in the pan for 10 minutes, then turn it out onto a cooling rack. Now, if you really love bananas, you’ll have to be patient. Let the bread cool completely before slicing, unless you enjoy crumbly messes. Regardless, enjoy!

Oh, and my mom notes that if the top gets too brown while baking, just put a piece of foil on top.

Recipe

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cups sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 tbsp milk
  • 1 cup ripe mashed bananas
  • 1/4 cup chopped nuts, optional
  1. Preheat oven to 350 degrees. Grease a loaf pan.
  2. Mix flour, baking powder, baking soda, and salt in a small bowl and set aside.
  3. In a large bowl, mix sugar and oil. Add eggs one at a time. Add milk.
  4. Add flour mixture and bananas alternately.
  5. Add nuts.
  6. Pour into greased loaf pan.
  7. Bake 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
  8. Cool 10 minutes in pan. Turn out onto cooking rack and cool completely before slicing.
Thanks, Mom!


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