Prep 15 mins
Cook 1 hr
I know I know, not another banana bread recipe! This one is my mothers and is truly wonderful. There is no "fat" in this and you could use egg beaters in place of the eggs.
- 3 ripe bananas
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 2 cups flour
- 1⁄2 cup nuts
- 3⁄4 cup sugar
- In glass bowl, mash bananas.
- Beat eggs in separate bowl until light.
- Add to bananas.
- Sift together flour sugar salt and baking soda.
- Add to banana mixture, mix until just together.
- Fold in nuts.
- Pour into buttered 9x5-inch loaf pan and bake 1 hour at 350°F.
I think this is probably the recipe my mom used for banana bread. It is credited elsewhere to Fannie Farmer. I must say I was kind of skeptical because the recipe didn't have milk or even cinnamon. But, now that I've tried making it myself, I'm seeing the charm in relying on banana, nuts, and sugar alone for the flavor. It's pretty amazing how flavorful it is for being such a simple list of ingredients. And I love how there are no added oils; and yet the bread is not dry. I guess we have the bananas to thank for that too. Thanks!
If bread is too dry, maybe try replacing a banana per egg?
I have to say I have never had the dry problem. I use 3 VERY ripe, almost totally black banannas, the moisture and squishyness seem to help the bread stay moist. I usually have to wrap this lightly because its so moist if I put it in a bag it rots too fast.