Delicious Banana Nut Bread

I’ve been meaning to upload this recipe for months, but I just didn’t have the photos that would do my mom’s recipe justice until recently (since Fred upgraded me to a professional camera for my birthday back in July).

My mom has been making this banana bread recipe for as long as I can remember, but it wasn’t until the last 5 years I’d say that I’ve started to request she make it special for me. I am far from a baker, so trust me when I say this recipe is not only super simple to make, but also delicious every time. I’m sure that I’m not the only one who is guilty of having a few bananas that get overripe, so whenever that occurs I make a loaf of this bread. Rarely does it last more than 2 days before the whole loaf gets eaten.

There are a few modifications I’ve made to my mom’s original recipe. I try to limit my dairy intake as much as possible so I prefer to use almond milk in place of dairy milk, and also substitute margarine for coconut oil spread. I also like to add Lily’s dark chocolate baking chips for extra sweetness, but no added sugar.

Although the recipe suggests to mix the ingredients with an electric mixer, I do not own one and just use a whisk instead. I will say, its a great arm workout, but it gets the job done just fine!

If you have a Trader Joe’s grocery store nearby, I highly recommend purchasing this coconut oil spray. It works wonders to keep the bread from sticking to the pan while it bakes.

Recipe:

1 3/4 cup flour

2/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed overripe bananas (approximately 2-3 bananas)

1/3 cup margarine

2 tbsp milk

2 eggs

1/4 cup chopped nuts (I prefer walnuts)

Directions:

In a large bowl, mix 1 cup of flour, sugar, baking powder, baking soda & salt. Add bananas, margarine and milk. Beat with an electric mixer. Then add eggs and remaining flour; beat until well blended. Stir in nuts (and chocolate if you want to add that). Pour batter into a greased loaf pan and bake at 350°F for 55-60 minutes. Cool in pan for 10 minutes before removing to wire rack to cool completely.

I hope that you enjoy this Banana Bread recipe as much as I have over the years. If you give it a try, I would love for you to share your photos with me on Instagram @TheGlobalSojourner.