Who doesn’t love a good ol’ family recipe? I am so excited to have successfully converted my mom’s recipe to freshly milled flour (I have a couple other quick bread recipes that I am struggling with so this made me happy)! Be sure to use VERY ripe bananas for the best flavor! And they mash really easily! I don’t prefer to use thawed bananas as there always seems to be too much liquid.

Mom’s Banana Bread Recipe (1992):

320 grams soft white wheat (I use Sonora)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 C melted butter

2 eggs

1 C brown sugar (white is fine too)

2 C mashed bananas (if thawed, strain the watery parts)

1/3 C milk

1 tsp lemon juice

1/2 C chopped pecans or walnuts

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1. Preheat oven to 350 degrees F.
2. Mix butter and sugar, add eggs.
3. Mash bananas and add to sugar mixture.
4. Add lemon juice to milk to curdle it. Add to banana mixture.
5. Combine all dry ingredients in a bowl then add to wet mixture. Stir until combined.
6. I like to let quick bread/muffin batter and cookie dough to rest for 15-20 minutes at this point but I have tested this recipe both ways and it works the same with or without the rest. That might be a different case if you use a different grain.
7. Pour into two greased loaf pans.
8. Bake for about 40 minutes or until toothpick is mostly clean.

ENJOY!