My mother spent many iterations perfecting this recipe. The following is transcribed from her handwriting.
I suspect that my spouse strategically lets 2 bananas become overripe so that I will make this banana bread.
Sometimes I replace 1/4 cup of the flour with flaxseed meal, which is loaded with ALA Omega-3s and adds nutty flavor.
Mom’s BEST Banana Bread
Need 1 9×5″ loaf pan, greased & floured
Preheat oven to 350 F
In a large mixer bowl, cream together:
3/4 C sugar
1 stick butter, softened
2-3 RIPE mashed bananas
2 T lemon juice
1 T milk
1 t vanilla
In a separate bowl, whisk to combine:
2 C Flour
1 t baking soda
1/2 t salt
Blend dry ingredients into wet, half at a time. Stir until just blended.
Add 1 C chopped walnuts
Pour batter into pan evenly, until it is filled half way.
Bake 55 – 70 minutes, depending on oven, until a knife or toothpick inserted into the center comes out clean.
Cool 10 min in pan.
Turn out & cool completely.
Wrap in aluminum foil & keep in fridge.
It is better the next day!