Homestead Banana Bread

Our mom is known for a few classic recipes. Her banana bread is one of, if not the best, recipe she has up her sleeve. She can whip this stuff up in no time flat and it’s eaten almost faster than it’s made. So you know any recipe made by a mom is a tried, tested and true recipe and belongs in your kitchen too! So let’s get to the recipe so you can enjoy it for yourself and add it to your family recipe box.

• 1 cup butter (softened to room temperature)
• 2 cups sugar
• 4 eggs
• 2 cups ripe mashed bananas
• 3 1/2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• Optional: chocolate chips and/or toasted walnuts to taste (roughly 1/2 to 3/4 cup)

Preheat your over to 350°F. In a large bowl, mix together your butter and sugar for two minutes, until the mixture becomes light and fluffy. Add in one egg at a time, then your mashed bananas. In a separate bowl, shift together your dry ingredients and add to wet. Mix until completely smooth. The key to this banana bread comes from a direct quote from our mom: “You have to whip the shit out of it.” So there you go folks. Whip the crap out of it. An extra 2-3 minutes on low-medium speed should do it.

Place the raw banana bread into a greased bread pan. Place into the oven for 55 minutes (or until a tooth pick comes out clean). You can also bake the banana bread in lined muffin tins, just make sure to adjust the time (roughly 20-25 minutes – check frequently doing the toothpick test).

Let cool, slice & enjoy! Now here is another family secret…. Melted cheddar cheese or mozzarella is amazing on top of banana bread. Yes. Banana bread and cheese. Try it. So amazing!

Carlene