No one makes banana bread like my Mom does! This banana bread recipe is so old that it uses margarine in it – but of course I prefer to use good ol' butter. Salted butter, of course.
How to Make Banana Bread
I know, I know. EVERYONE has a “Mom's Banana Bread Recipe” and their recipe is the best. This just happens to be my go-to recipe that my Mom has baked for my entire life. It's easy, it doesn't need milk ( this is a very important thing for an absentminded woman like myself) and it uses up 3-4 medium bananas. I think we love our Mom's banana breads so much because that is the exact taste from when we were growing up. Don't get me wrong, I haven't met a banana bread that I didn't like (the exception being dried out ones) but my Mom's is always going to be my favourite recipe.
And if you know me, I always have bananas in the bottom of my freezer to make banana loaf. THE best banana loaf, that is.
Can I Freeze Banana Bread?
You can absolutely freeze banana loaf successfully. It's almost better after being frozen, although nothing is better on a cold, rainy afternoon than freshly baked banana bread, still warm from the over, slathered with some butter on top. So you can tell what the weather is like around here lately, as well as what kind of food I crave on miserable days! Nothing gets me baking faster than being stuck inside with nothing to do, except clean my house. And when it comes to cleaning my house, I usually ignore it and start cooking instead. Which means my kitchen is clean..but the rest…well…please don't drop by today. I won't answer the door out of embarrassment.
I prefer not to freeze banana bread in plastic containers as they do get freezer burnt easier. To properly freeze banana bread:
- Wrap each banana bread loaf tightly in plastic wrap, doing two layers of plastic wrap to protect it.
- Wrap in a layer of tinfoil, making sure that all of the plastic wrap is covered.
- Write on each loaf the date that you baked the banana bread.
- Eat the next day because we all know you're dreaming about the banana bread in the freezer and want it for breakfast.
I think one of the reasons I love this – and consider this the best banana loaf recipe ever – is that it gets a crust on top. I like a crusty topped banana loaf, I like that toothsome crunch that it gives when you give it a good bite. I also like that it doesn't get too soggy, as banana bread is wont to do.
Can I Double This Banana Bread Recipe?
This recipe doubles like a BOSS, I tell you. Here are three other loaves that freeze great!
Then you are using up 8 bananas from your freezer, which of course I have as well. There is usually no less than a dozen in my freezer.How, I don't know because the Rose eats bananas like crazy, so how there are any that get too ripe I'll never understand. But there they are, like magic, in the bottom of my freezer every time I go to get them.
Magic freezer bananas, I tell you!
Baking Tips and Tricks for Making Banana Bread
- The riper the bananas the better your banana bread is going to be. The bananas are going to be the major sweetness in the bread and the sweeter they are the better the banana flavour is. The banana flavour is going to be stronger if you use really ripe bananas.
- Don't over-bake the banana bread. You want it to be moist and tender crumbed, not dry and tough.
- Chocolate chips or no chocolate chips, the choice is up to you! I prefer none, actually, but the rest of my family loves the chocolate chips in it.
So what is YOUR mom's best banana loaf recipe? Does she have any tips or tricks that you have loved since childhood?
Happy baking babes!
- 1/2 cup butter or margarine yep, Mom's recipe is from the margarine era!
- 1 cup of white sugar
- 2 large eggs
- 1 cup of very ripe mashed banana equals about 3-4 medium bananas
- 2 cups of all-purpose flour
- 1 tsp of baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup of semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Grease and flour a standard loaf pan and set aside.
Cream the butter and sugar together until smooth and combined.
Add in the eggs, one at a time, beating until smooth.
Mix in the mashed bananas.
Whisk together the dry ingredients - including chocolate chips.
Stir in gently, until just combined.
Pour into the prepared loaf pan.
Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
Keep wrapped or in a container.
You can add walnuts or pecans instead of chocolate chips if you want! If you want a super moist loaf, add in another half of a banana!