Mom’s Banana Bread

Joleen | The Refining Home
by Joleen | The Refining Home
2 Loaves
55 min

There are some smells that trigger beautiful nostalgia for me. The smell of fresh baked banana bread is one of them. The memories of walking through the door of my childhood home after a long day at school or after playing in the snow, making snow angels, snowmen and building snow forts are always the first that come to mind. Then there’s the memories of my mom slicing and buttering each piece for all of us kids. Her smile and the joy it gave her to see us enjoy the fruits of her labors are memories I cherish. Do you have memories of your favorite fresh baked goods? Keep scrolling to find my Mom’s banana bread recipe!!

Gather up all your ingredients.

We mash our over ripe bananas with a fork. You could use a potato masher.

Dump them out of the bread pans as soon as you can you prevent the bread from “sweating” and getting soggy. Baking time will vary depending on your oven 45-50 minutes at 350°F.

Slice and enjoy. We like to add butter when the bread is still warm.

Recipe details
  • 2  Loaves
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 1/2 cup butter
  • 1 cup sugar
  • 4-5 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Heat oven to 350°F.
In a bowl or on a plate mash ripe bananas.
In a medium bowl: cream together butter and sugar. Then add the mashed bananas, eggs and vanilla.
Add all the dry ingredients and mix well. **you can add walnuts and chocolate chips at this stage or you can save them and sprinkle on top of the batter just before you place in the oven.
Pour into two well greased and floured 9x5x3 inch loaf pans.**Sprinkle nuts and chocolate chips on top of the batter. Bake @ 350°F for 45-50 minutes. Baking time will vary depending on your oven.
  • Do not let your bread remain in the pan to cool. Remove from pan as soon as possible to avoid any “sweating” of the bread. This will keep the bread from becoming soggy.