My mother is famous for 2 recipes: First, her cream cheese Christmas cookies; second and perhaps even more importantly – her famous banana bread. Thankfully I was able to take a trip down to her house so that we could make this amazing recipe together.
So easy to make and so unbelievably tasty – it is a perfect compliment to that morning cup of coffee. Thanks mom!
Making this recipe definitely brought back some warm memories of childhood. As it starts to bake the wonderful smell of roasted banana radiates the entire kitchen. I remember waking up to this smell on more than one Saturday or Sunday morning.
Although this can be treated as a dessert, I tend to categorize this as more of a breakfast food. In my humble opinion, it tastes best when you toast it and then spread a little butter on top.
Live to Eat!
- 5 Tablespoons Butter (room temperature)
- 1 Cup White Sugar
- 1 Large Egg
- 2 Egg Whites
- 1 Teaspoon Vanilla Extract
- 3 Bananas Mashed (you want these ripe so should have a little brown on the skin)
- 1¾ Cup Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ½ Cup Heavy Cream
- ½ Cup Chopped Walnuts
- Pinch of Salt
- Preheat oven to 350 degrees and heavily grease a 9 inch bread pan.
- Beat butter and sugar until light, fluffy and well blended.
- Add eggs and vanilla, mix well.
- Add bananas and beat on high until completely blended (20-40 seconds)
- Combine flour, baking soda, salt and baking powder in a separate bowl.
- Alternate by adding half the flour mixture and half the cream mixture to butter mixture until all is blended together.
- Repeat so that all ingredients except the walnuts are combined.
- Fold the chopped walnuts into the batter and pour into 9 inch bread pan.
- Bake at 350 degrees for 1 hour - 1 hour 15 mins.
- Should be golden brown on the outside and an inserted toothpick should come out dry when done.