This is the banana bread I grew up eating. No matter which country we lived in or how many times we moved, when mom made banana bread it was this recipe she stuck with. I love it because it is easy to slice and it's not overly sweet. We love eating it sliced, buttered, and broiled just a bit til the edges are crispy. Sometimes we add a drizzle of honey over the top. SO good.
Great-Grandma Bingham's Banana Bread
1 cup sugar
3 mashed bananas
1/3 cup oil
3 T milk
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 heaping tsp. cinnamon
1/4 heaping tsp. nutmeg
1/4 tsp. salt
In a small bowl mix together the dry ingredients.
In a larger bowl beat together sugar, bananas, oil, eggs, and milk.
Add dry ingredients and mix until smooth.
Pour into greased bread pans.
Bake at 350* for approximately 1 hour.
I like to add chopped pecans to the top of my batter before baking. Not only does it toast the nuts and bring out their beautiful nutty flavor but it also make my family happy as they don't have to pick out nuts from inside their slices of bread.
Yes, if you're in a hurry you can bake these as muffins in a muffin tin for a shorter period of time.
Just know that they will seem very dense and not your typical fluffy muffin.
Stay tuned for my absolute favorite recipe for Perfect Banana Muffins!