Mother'S Banana Bread
A moist, flavorful banana bread with ripe bananas and vanilla, perfect for breakfast, coffee breaks, or sharing with friends in a cozy, comforting treat.
Ingredients
Instructions
- Cream sugar, shortening, and eggs together.
- Dissolve soda in sour milk (adding vinegar to milk), then add to the mixture alternately with flour.
- Mix all ingredients together, then fold in mashed bananas and vanilla, mixing well.
- Pour batter into an ungreased angel food cake pan.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Let cool, then remove from the pan.
- Optional: bake in muffin cups for 20 minutes at 350°F (175°C).
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute applesauce for shortening to make it a bit healthier. Ensure your bananas are very ripe for the best flavor. If you don’t have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes.
Serving Suggestions
This banana bread pairs beautifully with a spread of butter or cream cheese for breakfast or as a snack. Serve it with a side of fresh fruit or a cup of coffee for a delightful treat. For a fun twist, consider toasting slices and topping them with a drizzle of maple syrup, reminiscent of Maple Fruit And Nut Bread.
Storage & Reheating
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. To reheat, slice and warm in the oven or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Banana Bread contains roughly 345 calories, with 8g protein, 66g carbohydrates, and 2g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and vitamin C (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in banana bread. Just thaw them completely, drain any excess liquid, and mash before adding to the batter. They may even make the bread moister.
How can I tell when the banana bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it's done. If it comes out wet with batter, it needs more time.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch, while chocolate chips can bring a delightful sweetness. Add about 1 cup of either to the batter before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).