I’ve been making this banana bread recipe for the last 12 years! And I’ve never strayed in finding another because this one is just too good! I remember back in high school, my husband’s family had desserts galore at their house! His mom was a stay at home mom so there was an endless supply of cookies, cakes and banana bread! She’d wrap a couple of loaves for the fridge and a few more for the freezer. But all together it’d never last more than 3-4 days. And of course I had my fair share!
Not only is this banana recipe super easy and quick to throw together but you more than likely have everything you need already in your pantry. My family goes through spurts of eating bananas like crazy and then times where I’m forced to flash freeze them instead of throwing them away. Perfect for making banana bread or smoothies! Also a very frugal thing to do! No one likes throwing money in the trash.
Go ahead and give it a try! You won’t be disappointed!
Best Banana Bread Recipe
Prep Time: 10 mins
Cook Time: 20-30 mins (Depending on whether you’re making muffins or loaves)
Oven Temp: 350 Degrees
1 stick of butter or margarine (softened)
3/4 cup milk
1 tablespoon vinegar
1 cup mashed bananas (or more if you like a more banana taste)
1 1/2 cups sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts ( or more if you choose and whatever nut you’d like)
Preheat oven to 350 degrees. Combine and blend first 4 liquid ingredients and bananas in a medium mixing bowl. In a separate large mixing bowl, combine and mix the 5 dry ingredients. Once both bowls have been separately mixed, pour your liquid mixture into your dry mixture. Add chopped nuts and mix well.
Spray loaf pan/s or muffin tins (or use cupcake liners) and fill accordingly.
Bake muffins for 20 mins. Use a toothpick to check doneness. (Is that a word? 😉 )
Bake loaf pans for 25-30 mins. Use a toothpick to check doneness. You may need to cover with foil half way through to insure the middle cooks and not just burning the top. That goes without saying but I’m going to say it anyway and save my tail. USE HOT PADS TO PUT THE FOIL ON, if you need to use it!
After cooling you can stick your bread in a ziplock bag for easy access. Or you can wrap each loaf in seran wrap then foil. The double layer makes it harder to get freezer burnt.
The bread/muffins could ultimately last you a week if you aren’t guzzling it down. In the freezer the bread should keep for about 6 months.
Serve with a big ol’ glass of milk and ENJOY!
P.S. I want to experiment with a healthier version of this recipe in the near future! I’ll share as soon as I’ve perfected it! 😉