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Mom’s Best Banana Bread


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 eggs

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!




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