Today I am compelled to cook something familiar and comforting. My favorite banana bread comes from a book that has travelled with me through the past 27 years. Its cover is missing, it’s torn, stained and very much treasured.

While the recipe has long since been engrained in my memory and can be recited at will I still dig out my cherished book for sheer nostalgia. It was a cookbook giving to me as a gift by a friends mother upon my high school graduation. My high school friend has not been seen for years but the memories live tucked away in my kitchen drawer.

What I love about this recipe is that it’s just good ole banana bread, it’s not pretending to be anything but what it is. No coconut, pecans, or chocolate chips, just bananas and it’s moist and delicious. One of my favorites!

Recipe Source: Cookbook Let’s Break Bread Together, circa 1989.

Banana Bread
Print Recipe
Servings Prep Time
1 loaf 20 min
Cook Time
60 min
Servings Prep Time
1 loaf 20 min
Cook Time
60 min
Banana Bread
Print Recipe
Servings Prep Time
1 loaf 20 min
Cook Time
60 min
Servings Prep Time
1 loaf 20 min
Cook Time
60 min
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350℉. In a small bowl combine flour, baking soda, baking powder, salt and set aside. In a large bowl whisk together sugar and oil. Beat in one egg at a time until well combined. Stir in mashed bananas, orange juice and vanilla. Add flour mixture and stir until just combined. Pour into a 9x5x2.75" loaf pan sprayed with non stick spray or greased and floured. Bake for approximately 60 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack prior to removing from pan. Enjoy!
Recipe Notes

Banana Bread

I find that thawed frozen bananas work the best because they are very mushy already without being brown on the inside.  Plus it's a great way to use those bananas that are a little far gone.

 

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