I am the youngest of four children (four plus a few more that we claimed as family). Not only am I the youngest, but I am the youngest by a lot. Therefore, many of my formative years were spent enjoying one-on-one time with my folks, and desperately missing my siblings. My middle sister would call frequently, this is when phones had cords, and I would tangle myself all up in it while we talked. Most commonly, especially in the winter, she called with this desperate sounding voice needing mom's banana bread recipe. A warm slice would be the only thing that could get her through exams. From the sound of it, I thought this was very important business. Like any admiring younger sister would do, I responded. Quickly.
Shuffling through the sticky stained recipe cards, and reading it off line by line became nearly routine. She never wrote it in a permanent place, and I convinced myself that was because she would rather hear it from me anyways. (Admiring younger siblings typically inflate their own importance.)
But now, as adults, it is high time the recipe is recorded in a highly visible place, because truly this is the best banana bread recipe one will ever find. Completely moist and rich with flavor, there is nothing quite like a warm slice with butter melting into the tiny nooks. (It is completely okay to lick the plate.) I know that you too probably have an heirloom banana bread recipe, and I would be happy to hear about it. I might even make it, but know up front, that it is up against steep competition.
I have eaten many slices of this banana bread for breakfast, snack, and everything in between. The loaves freeze beautifully too, so go ahead and make a batch.
It just feels more like home with a slice of this on your plate.
Mom's Banana Bread makes 4 mini loaf pans or 2, 9 inch loaf pans
I love to make the mini loaf pans and give them as gifts, but the large loaf pans are perfect to keep for yourself.
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 1/2 cups mashed overripe bananas (about 6 bananas)
1/2 cup plain or vanilla yogurt (if you use plain yogurt, add 1/4 teaspoon vanilla extract to batter)
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt1. Heat oven to 350. Grease pans and set aside
2. Cream butter and sugars until light and fluffy. Add eggs one at a time and beat. Mix in bananas and yogurt. Combine until smooth
3. Fold in dry ingredients until completely combined but do not over mix (be gentle or the loaf will be tough)
4. Pour batter evenly among the loaf pans. (If you are making mini loaves, I find it easier to set the loaf pans on a baking sheet pan and then put them in the oven)
5. Bake for 45-50 minutes for mini loaves, and 60-70 minutes for 9 inch loaves. Test with a toothpick for doneness. Slice, slather with butter, and share
