My mom has been making this banana bread for as long as I can remember. When I grew up and moved out on my own, I called mom during the first few months to get her classic banana bread recipe. She claims it is nothing special, simply based on a recipe she got out of an old Betty Crocker cookbook. However, no other banana bread tastes as good as my mom’s.
When I have overripe bananas, I often make this bread as a way to ensure that even my old bananas get used up. I don’t like to throw away food that I’ve paid good money for.
This bread is great as a snack or a breakfast side, and my kids like when I pack a slice or two in their lunch bags. It tastes best when it’s warm (either fresh from the oven or popped into the microwave for a few seconds) and has a little butter slathered over it, and my husband likes to drink a glass of milk with it. But this bread is fine served at room temperature with no butter, too. I sometimes take it on camping trips as an easy breakfast food. You can also freeze this bread.
Mom’s Banana Bread
2 1/2 cups white flour (I like to use 1 1/4 cup white flour and 1 1/4 cup whole wheat flour to add a little nutrition.)
3/4 cup white sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
3/4 cup milk
Spray a regular-sized loaf pan with cooking spray. Mix all ingredients until smooth (I use my hand mixer). Pour batter into prepared loaf pan and bake at 350 degrees for 50 to 60 minutes or until a fork or toothpick inserted in the center comes out clean. Allow to cool for about 30 minutes, remove bread from loaf pan, and cut into slices. Serve warm with butter.