Banana bread was something my mom made frequently. She loved to bake and cook and did up until she could no longer. She passed away this past April. I will never live up to her cooking skills. This recipe was in her personal collection and I am happy to share it. And it truly is the best banana bread! A printable recipe is located at the bottom of this post and you can pin it on Pinterest.
Yes, I am using my pyrex mixing bowls. Received these as a wedding gift – 38 years ago. I have managed to not break them–I still have all three.
I used my portable mixer for this batter.
Here’s a tip – I asked my mom how come her banana bread was always so moist. She said to add a little more bananas than what the recipe calls for.
You probably noticed I changed bowls. I tripled this recipe because I had quite a few bananas to use. I miscalculated how much mixture a triple recipe would make!
Since I tripled the recipe, I had enough banana bread to make 8 loaves. You can also use the larger loaf pan. Bake at 350 degrees. I baked these for 40 minutes but if you have the larger pan, bake for 1 hour. To make sure it’s done, insert a table knife in the middle of the loaf and it should come out clean.
When the banana bread comes out of the oven, I do put some butter on the top and let it melt in. Just a small amount.
And, yes, I am using my Pioneer Woman Plates. I love anything Pioneer Woman! Doesn’t it look good? Check out my other recipes.