Mom’s Banana Bread – the last banana bread recipe you’ll EVER need

MomBananaIn honour of Mother’s Day this coming Sunday, I thought I’d share one of my mom’s classic baking recipes. Growing up, my mom baked on a regular basis. I have countless memories of helping her with peanut butter cookies, and whole wheat bread, and ginger snaps, and oatmeal raisin cookies and…well, the list goes on and on. I wasn’t so much a help, as I was a willing licker of the spoon, and the mixer blades and the bowl.

My favourite baking recipe of my mom’s, though, has got to be for her banana bread. Banana bread seems to be one of those things for which most people have their own special family recipe (kind of like turkey stuffing) and everyone believes that theirs is the best. But, you guys, you’re all wrong. I’m sorry. My mom’s is the best. It just IS!

I’ve been buying lots of bananas recently to use as natural sweeteners in my frozen fruit smoothies, but I seem to always have one banana that gets way too ripe before I can use it. A great tip I picked up from my mom was that you never need to throw away a banana, no matter how brown it is. Just pop it in the freezer. This is great because I’m not always in a baking mood and being able to freeze the bananas and then defrost them the day before I get a “banana bread baking feeling” is super convenient. A warning, though: when you defrost the frozen bananas, the fruit inside oozes out when you cut off one end, kind of like sausage meat being squished out of its casing. You don’t need to use frozen bananas if this image freaks you out. Very ripe fresh bananas work fine but, in my opinion, the defrosted bananas offer a richer banana flavour to the bread.


Instead of walnuts, as per the recipe, I used a cup of dark mini chocolate chips. And OMG(!) that first, warm from the oven, slice was so ridiculously delicious. I had to use all of my will power not go all “Oprah” on it and eat the entire loaf in one sitting. Enjoyed with a hot cup of tea, it’s a great after school treat.

Bake this banana bread and I dare you to tell me it’s NOT the greatest you’ve ever had.


Happy Mother’s Day to all you moms out there!

Special wishes to my mom, Rosemarie (and my sister, Alayne, momma to my ridiculously adorable niece).  Thanks for all you do, mom, and thank you for giving me permission to share your recipe.

I ❤ you, BIG TIME!

xx BHF

{recipe after the jump}

MOM’S BANANA BREAD – the last banana bread recipe you’ll EVER need

~Makes one delicious loaf~


  • 1/2 cup butter (salt free)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup mashed bananas (3 medium bananas)
  • 1 + 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped walnuts (or dark chocolate chips)


1. Set oven to 375 degrees Fahrenheit (or 180 Celsius).

2. Cream butter and sugar together. Beat in eggs one at a time along with mashed bananas. Mix well.

3. Mix dry ingredients together in a separate bowl then add to banana mixture. Stirring only to moisten. Don’t over mix the batter!

4. Transfer mixture to loaf pan (greased or use a paper liner like I did). Bake for around 1 hour, or until toothpick comes out clean. Mine baked for 70 minutes.

5. Let stand for 10 minutes then remove from pan to cool.

6. Cut a couple slices, spread on some butter, stuff your face and enjoy!



One thought on “Mom’s Banana Bread – the last banana bread recipe you’ll EVER need

  1. Pingback: Banana Walnut Cupcakes with Cinnamon & Cream Cheese Frosting | bored Hausfrau

Thank you for your feedback! xx BHF

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