Mom’s Banana Bread

Sometimes I think my husband buys bananas and then doesn’t eat them on purpose, letting them get brown and soft,  knowing that I don’t like to waste food. He is aware I will ultimately either cut them up freeze them for smoothies – or better yet – make Mom’s Banana Bread first thing in the morning. As far as I can tell from social media, we are not the only ones enjoying baking it during the shelter-in-place mandate. For me, it reminds me of Mom, of being a kid helping her in the kitchen, getting to lick the batter from the beaters and spatula while I waited impatiently for it to bake and cool. The house smelled to so good! I have a feeling I’m not the only one with this childhood memory… it’s just comforting! And who couldn’t use some extra comforting right about now?

From other recipe versions I’ve read and tried, it seems my Mom’s way of alternating adding the flour to the batter with the milk and vanilla does make a difference in the texture.  Nowadays, I make it with Bob’s Redmill Gluten-Free 1-to-1 Flour – in my opinion, the BEST gluten-free flour available for baking. Even my husband and stepdaughter love it this way and they are not sensitive to gluten. It’s simply yummy in its own right. That said,  you can use regular unbleached flour if you prefer. I’ve also cut the butter in half by using canola oil and added chopped walnuts to mine as we love them at our house and they are super nutritious. Note: My Mom does NOT like any in hers!

Print Recipe

Mom's Banana Bread

An easy and yummy not-too-sweet banana bread recipe that works beautifully with gluten-free or regular flour.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: bread, cupcake, easy peasy, gluten-free, sweet

Servings: 8 slices

Author: Kirsten Getchell

Equipment

• loaf pan (8x4x2 inch or 9x5x3 inch both work)
• large bowl
• stand mixer (or hand mixer and another large deep bowl)

Ingredients

• 1/2 cup unsalted butter, softened OR 1/2 cup canola or vegetable oil recommended: combination 1/4 cup of each
• 2 eggs
• 1/2 cup light brown sugar
• 1 cup mashed up ripe bananas about 3 bananas
• 2 1/4 cup gluten-free or regular flour Bob's Redmill 1-to-1 works great!
• 1/2 tsp Kosher salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup milk or unsweetened almond milk
• 1 tsp pure vanilla extract
• 2 tsp cinnamon sugar to sprinkle on top before baking
• 1/4 cup chopped walnuts optional

Instructions

• Preheat the oven to 350 degrees. (If your oven runs a little cool, do 375 degrees.)
• Coat the loaf pan with butter or spray oil. Set aside.
• In a large bowl, combine the flour, salt, baking powder, baking soda and cinnamon. Set aside.
• Add vanilla to the milk. Set aside.
• In the bowl of a stand up mixer with your beater attachment, (or in another large bowl if using hand mixer), blend together the butter, oil, eggs, and brown sugar, then incorporate the banana.
• Turn the mixer on a low setting and alternate adding the flour mixture with the milk and vanilla to the batter. Stop the mixer and use a spatula to get any flour that builds up. Mix until just blended.
• Gently stir in the chopped walnuts, if using.
• Add the batter into the loaf pan, spreading evenly, and sprinkle the cinnamon sugar on top.
• Place on the center rack for 50-60 minutes until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool before slicing. Be patient!

Notes

If you're not using Bob's Redmill 1-to-1 which has been formulated to mimic regular flour, note you may have to add a little more baking powder and some xanthan gum to other gluten-free flours for texture. A little goes a long way. 

This recipe may also be used to make a dozen cupcakes. Just line the cupcake tin with papers or coat with spray or butter, evenly fill them all with the batter, sprinkle the cinnamon sugar on top of each, and reduce the baking time to 20-25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!