Of course, it’s my mom’s banana bread. It’s likely the first thing I’ve ever baked, and it carried me all through college, my post-college (mostly) single days living alone in an apartment, and even now when I’m “settled down.” I know the recipe originates from Martha Stewart’s banana bread recipe, but my mom didn’t think it was good enough, so she made a few tweaks (that actually means “change it entirely”). Martha was always too bland for Mom.
I have added several tweaks of my own through the years, like substituting white flour for whole wheat (which I do most of the time), adding a few tablespoons of flaxseed or chia seed (ugh, healthy stuff), or substituting the sour cream for peanut butter. I subbed the sour cream for Nutella in a version I made Ben early in our relationship — I must have really liked him to break out this recipe that soon. You can also sub the butter for coconut oil or vegetable oil if you’d like.
Anyway, enough of me blabbing. Here’s her original recipe, in all its glory:
Mom’s Banana Bread Recipe
(Serves about 12, or one Tiffany)
1/2 cup butter
1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped nuts, such as walnuts or pecans (optional)
1. Cream butter, sugar, and eggs.
2. Put together the dry ingredients, and blend well.
3. Mix the dry and wet ingredients until well-blended.
4. Add the bananas, sour cream, and vanilla, and blend well.
5. Carefully fold in nuts, if you’re using them. (Tiffany tip: don’t overmix your quick breads — it seems to make them overly crumbly)
6. Pour mixture in a well-greased 9-inch loaf pan.
7. Bake at 350F for 1 hour, or until firm. (My oven typically takes about 50 minutes.)
8. Make a pot of coffee to go with it. Well, I guess that’s optional. For some people.
I hope you all enjoy this bread recipe as much as I have though the years!