Banana Bread Recipe

Author: Tiffany, Mornington Lane

Making this banana bread recipe will transport you to simpler times. Bake a couple loaves of banana bread as a no-fuss, lazy Sunday activity.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings 2 loaves

Ingredients

1 cup very ripe bananas, mashed (about 1 ½ - 2 bananas)
2 eggs, beaten
¾ cup milk
½ teaspoon vanilla extract
1 teaspoon lemon juice
½ cup butter, unsalted and softened
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar

Instructions

In a mixing bowl, cream the sugar, butter and vanilla together.
Blend in the eggs and bananas with lemon juice.
Add flour, baking soda and salt, and alternate folding in the milk.
Pour half the mixture into a loaf baking pan. You can line a loaf pan with parchment paper, butter or oil to make it easier to release after baking.
Bake 350 for 50 minutes. Use a toothpick to check if it’s done. The toothpick should come out clean. Allow to cool on a rack before serving.

Notes

Notes and Substitutions:

Add chopped walnuts to give a slight nutty, crunchy goodness to this recipe
Fold in semi-sweet chocolate chips for added sweetness and the beloved chocolate

Storage Instructions:

Banana bread is easily stored on the countertop or refrigerator for a few days. Banana bread also freezes very well. To freeze banana bread, store in a freezer safe container for a month or two.

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