Prep 10 mins
Cook 1 hr
This my mom's banana bread that I grew up eating. I think she got it out of a church cookbook years ago. It is so good. At Christmas time we make multiple loaves and give them away because that is what everyone asks for! Sometimes I try to make it a little bit healthier by using four egg whites instead of 2 whole eggs and cut the butter back a little and replace it with applesauce and it still comes out great!
- Preheat oven to 350 degrees. Grease 9x5 loaf pan, set aside.
- Mash bananas, set aside.
- Cream butter and sugar, then mix in eggs.
- Add bananas, mix until just combined.
- In a seperate bowl mix together flour, baking soda and salt, stir into the wet ingredients.
- Stir in coffee.
- Fold in nuts.
- Pour into prepared pan.
- Bake for one hour, then check with a toothpick, it may need a little bit longer.
Suzie_Q's mom has it going on! This made me 2 smaller loaves & was very accommodating of my additions - a few tablespoons of dried up raisins, a 1/4 cup flax seed meal, a 1/4 cup toasted coconut shreds and about a cup and a half of toasted crumbled walnuts. Used 'Smart Balance' spread instead of shortening - tastes great & no greasy texture. One loaf goes directly to my DN - the other may not make it through the night here! Delicious! Thanks for the keeper recipe Susie_Q!
Your mom sure did make great banana bread! I made it for the Mar Photo Challenge (using coffee). The coffee flavor is subtle, but not lost as it is in so many recipes. I made 3 variations ~ the classic recpie-based banana bread loaf, mini-bundt forms w/whipped cream & cupcakes frosted w/coffee icing. All were yummy & DH was *very pleased* w/his "dessert". Thx for sharing this recipe w/us. :-)