My Mother is always asking me for my banana bread recipe – so mom, this is for you
… it’s your basic banana bread recipe with a few simple changes to it!

- 2-cups self rising flour
- 1/4 teaspoon salt
- 1/2 butter
- 3/4 cup light brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed bananas
Optional, but recommended:
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
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.:. In a large bowl, combine flour and salt .:.


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.:. In a separate large bowl (or mixer), cream together butter and brown sugar .:.

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.:. Stir in eggs and mashed bananas until well blended (also stir in sour cream and cinnamon) .:.

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.:. Stir flour mixture into banana mixture; stir just to moisten. Pour batter into prepared loaf pan .:.

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.:. Bake in 350 degree preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean .:.

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.:. Take bread out and let it cool, then enjoy! .:.

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Tips -
- I use 4-5 bananas no matter what because I love bananas… I wouldn’t use any less than 3 or it could compromise the taste.
- When adding the flour mixture to the banana mixture, make sure not to over stir or the bread will come out very dense.
- After you put it in the oven, at about 30 0r 40 minutes take it out and put aluminum foil over the top so that the bread does not get too dark (make sure to spray the foil with cooking spray so that it won’t stick to the bread while it’s still baking.
- I usually cook the bread for 65 minutes, and then turn the oven off and let it sit in the oven (with the aluminum foil removed) for about 5 more minutes.
- The sour cream is to keep it moist if you were wondering





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