For as long as I can remember, before I meet up with my parents for a birthday, Father’s Day – whatever, my mother always asks me if she can make me something. I always answer the same thing: “If you must, I’d love your banana bread.”
This banana bread is epic. Moist and delicious. Wherever I go, if it’s on the menu, I try it. Nothing has stacked up to my mom’s. And now, I share it with you.
Never knowing the recipe, and being pretty savvy in the kitchen myself, I was a little taken aback when I saw how simple it was to make. I thought there may have been some mystery spice or secret ingredient. To the naked eye, it doesn’t look too special. Obviously, Mom puts a lot of love in it, and isn’t that the best tasting ingredient? (Insert ooohhhs and awwws.)
Matt’s Mom’s Banana Bread
½ cup margarine or butter
1 cup sugar
1 ½ cups ripe mashed bananas
1 tsp vanilla
1 ¼ cups all purpose flour. Half whole wheat or spelt can be used
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup sour cream or plain yogurt
1 cup oatmeal
½ chopped walnuts or pecans or 1 cup mini chocolate chips or mixture of both
1. Preheat oven to 350 degrees Celsius. Grease a 9-cup Bundt pan or two small loaf pans.
2. Cream together margarine or butter with sugar. Blend well.
3. Add eggs one at a time, and continue beating.
4. Add vanilla and mashed bananas.
5. Sift dry ingredients together.
6. Gradually mix in sifted dry ingredients, alternating with sour cream.
7. Stir in nuts, chocolate chips and oatmeal. Do not over-mix.
8. Pour into well-greased pan.
9. Bake for 50 minutes or until loaf tests done. You can use a tooth pick by inserting in bread. If it comes out dry, your loaf is done.
PR Tip: In our industry, saying ‘please’ and ‘thank you’ is utterly important. Nothing shows appreciation better than a freshly baked loaf of banana bread. If you aren’t a baker, send the recipe along with a thank you note next time!