On Monday I was REALLY craving banana bread (especially because I had some rather brown bananas). So even though I got home at 11 pm, I texted my mom and asked for her recipe and proceeded to bake banana bread until midnight. College, right?
And let me just tell you, my mom has the BEST banana bread recipe. She actually has 2, a coconut lime one and a plain one. I went for plain since I have neither limes nor coconut. But it is so good. It’s soft and moist and cinnamony and it tastes like home. And since I used brown sugar instead of white, it developed this amazing caramelized flavor.
This banana bread is great right out of the oven, warmed in a toaster oven with some butter, or (my favorite) toasted up with some peanut butter for the perfect breakfast or snack.
So let those bananas get nice and brown and whip up a batch of my mom’s banana bread! So easy and so delicious 🙂
Banana Bread
Cook time: 1 hour
Makes: 1 loaf
Ingredients
- 4 mashed bananas
- 1 egg
- 1 cup brown sugar
- 1/4 cup applesauce (or shortening or vegetable oil)
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 tablespoon cinnamon
instructions
- Cream together applesauce (or shortening/oil), egg, sugar, and vanilla.
- Add bananas.
- Mix remaining dry ingredients and add to creamed mixture
- Bake in greased loaf pan at 350°F for 1 hour or until done
College Cooking with Celia 