This is my mom’s classic banana bread. I can’t remember now where the recipe originally slipped into our family (Betty Crocker?) but it has been a staple comfort food in my house. While I also have a fabulous gluten-free option, here is the original!
*Preheat oven to 350F
You will need:
- 3 overly-ripe bananas (the more brown spots, the better), sliced
- 1/2 stick of butter, softened
- 1 cup white sugar
- 1/3 cup milk
- 1 tbs lemon juice
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups white flour
- Optional: 1/2 cup walnuts, chocolate chips, blueberries…
In a food processor (or by hand, just slightly more time consuming) place sliced bananas, sugar, softened butter, milk, and lemon juice. Blend until smooth.
Put flour, baking soda, and baking powder in a medium-sized mixing bowl and toss lightly to spread baking soda & powder throughout flour. Slowly add the wet ingredients until mostly smooth. Some clumps are good as they will help keep the bread fluffy and less dense.
If you are going to add walnuts or chocolate chips (or blueberries… the possibilities are endless), now is the time. Fold them in slowly.
Spray a bread pan with non-stick cooking spray and pour in batter. Smooth out the top with a spoon until the mixture is spread evenly throughout the pan. Bake at 350F for 50-60 minutes, checking with a toothpick. Top of bread will brown and split.