This banana bread comes from my friend who years ago borrowed this recipe from her friend's mother. They being Catholics, had this recipe passed down from their grandmother. Passed down from generations, this recipe is truly delicious and is a recipe for keeps. That’s the wonderful thing about sharing recipes, the more good recipes we share, the better we all get to eat!
Being a self taught baker, trials are a part of me until I perfect a recipe or find that recipe that meets my expectation. I have tried other banana bread recipes earlier and some of them were disasters.
This banana bread meets my expectations to the core. Its soft and moist and the flavor of banana really comes through. I did make a change from the earlier time that I baked this. I added 1/2 cup of brown sugar instead of a complete 3/4 th cup of white sugar. This gave a beautiful rustic brown color to the bread.
I also added 1/4 cup of blanched almonds. I wanted a little crunch and I always thought that this bread would taste even better with the crunch. And it surely did!
4 ripe bananas, smashed,
1/3 cup melted butter,
1/4 th cup white sugar,
1/2 cup brown sugar,
1/4 th cup almonds, soaked, skin removed, crushed,
1 egg, beaten,
1 tsp vanilla,
1/2 tsp baking soda,
1 tsp baking powder,
A pinch of salt,
1 -1/2 cups of flour,
- Preheat the oven to 175 degrees.
- In a large mixing bowl, mix butter into the mashed bananas with a wooden spoon.
- Mix in the white sugar, brown sugar, crushed almonds, egg, and vanilla.
- Sprinkle the baking soda, baking powder and salt over the mixture and mix in.
- Add the in the end and mix well.
- Pour mixture into a buttered 4x8 inch loaf pan.
- Bake at the center of the oven for 60 mins at 175 degrees for 1 hour.
- Once cooled completely, remove from pan and slice to serve.
This cake tastes best when you have it the next day. In that case, don't remove the cake from the pan. Just wrap the pan with a cling film and store it in a cool place. Do not refrigerate.