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ForeverMama's Banana Bread

"My hubby is forever asking me to make this bread. I've tried many banana breads through the years, but this is my tried and true and one I always make. Save those brown yucky looking banana's!! The more black, the better quality banana bread you'll reap. Place them in the freezer whole or mash and freeze."

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Prep Time: 20m

Cook Time: 60m

   

Servings: 10  

 
 
  • 5.0000

Made as written this morning for your Football Pool win & served when Siggi's Dad visited us for afternoon coffee. Speaking English is not his forte, but he made quite a point of telling me that "my banana cake" was "mjog gott" (very good). He.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk (or 1/4 cup sour milk)
  • 1 cup mashed banana (very ripe (about 2 medium)
  • 2 teaspoons vanilla extract
  • 1 to 2 teaspoon banana extract (optional)
  • 1 cup walnuts, chopped (optional)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Combine flour, baking soda and salt and set aside. Cream butter with sugar until fluffy. Add eggs and buttermilk and mix well. Add flour mixture alternately with bananas, beginning and ending with flour. Stir in vanilla, banana extract (if using) and nuts (optional). Bake in a well greased 9 - 5 inch loaf pan at 350 degrees for 1 hour, or until a toothpick, inserted in center comes out clean.

Step 2

NOTE: If you don't have buttermilk on hand, make your own. To your measurement cup add about 1 tablespoon of white vinegar or 1 tablespoon lemon juice. Let it sit a bit and you'll have your substitute buttermilk. The banana extract is my own addition, this is a huge help if your bananas are not quite brown/ripe enough, it'll boost the flavor. As a matter of fact, I always us it even when my bananas are perfectly ripe. It's a definate must if you want your product to stand out.

  Nutritional Facts
 
 
  • Serving Size: 1 (120.9 g)
  • Calories 427.9
  • Total Fat - 23.6 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 78.9 mg
  • Sodium - 429.6 mg
  • Total Carbohydrate - 50 g
  • Dietary Fiber - 1.6 g
  • Sugars - 30.9 g
  • Protein - 5.9 g
  • Calcium - 36.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
3 reviews

Wonderful banana bread. I didn't have the banana extract but put it on the shopping list so will use it next time! I also used the sour milk option. Thanks for sharing!

 

Review by ellie

Delicious! I did not have banana extract so used a tiny bit more banana. Otherwise I followed the recipe. My son agrees....this is a make again recipe! Made for your win in Football pool week 8, 2016. Congrats!!

 

Review by breezermom

Made as written this morning for your Football Pool win & served when Siggi's Dad visited us for afternoon coffee. Speaking English is not his forte, but he made quite a point of telling me that "my banana cake" was "mjog gott" (very good). He has always called me the family "Master Cook" & your excellent banana bread reinforced my status once again. Thx for sharing this lovely recipe w/us.

 

Review by twissis