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Banana Bread is a universal favorite in the Delta. I think everybody has their own version. This particular recipe evolved from Miriam Atkinson’s recipe in The Pick of the Crop. I have made it for so many breakfasts and brunches – starting several years before we officially had a real catering business. It was always a popular item for breakfast meetings and golf tournaments. Banana Bread was also one of our perennial favorites for swim meets!
What is banana bread?
Banana bread is classified as a quickbread. It’s a wonderfully sweet, easy snack or quick breakfast and the perfect way to use up all those bananas that you bought last week! You know the ones I mean. Those stragglers that got left behind and are now sitting on your counter looking sad and maybe a little gross.
How do I make banana bread?
Most importantly, to make banana bread, you need ripe bananas! If they are still firm enough to eat by themselves, your banana bread won’t have any flavor. They seriously need to be even a little over-ripe. Make sure you mash them well because there is nothing is worse than a big chunk of smoosh-y banana in the midst of all that wonderful goodness! Once the bananas are mashed, don’t skip adding the lemon juice to them. It keeps them from turning black. (Yuck!)
Use butter softened at room temperature – not melted butter. Also, make sure you don’t over-beat the batter. That will make it dense and tough. Bigger chunks of nuts yield more texture and a much better contrast to the softness of the bread. This recipe is so fast and easy to make if you remember to read through it in the beginning and gather all your ingredients together so you are not running around in the middle of mixing trying to find what you need (oops… guilty). Remember, the moment liquid hits baking soda, it begins to activate. You don’t want your batter to start rising while you have to stop and mash the bananas and chop the nuts.
Can banana bread be frozen?
Absolutely! Banana bread freezes extremely well. Make up a big batch, and freeze the well-wrapped loaves individually. When you are ready for them, just give it time to thaw; or if you’re really hungry, cut off a piece and toss it in the microwave. It makes life easy when you have unexpected overnight guests or when you are running out the door at 5:00 am!
Is banana bread healthy?
Like any other quick bread made with sugar and butter, banana bread is great consumed in moderation. In other words, if you sit down and eat an entire loaf, that is definitely not healthy! But if you are an active individual, banana bread can be a healthy part of your overall diet.
Let us know what you think about this recipe in the comments section below. Tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.
- 3–1/2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 6 ripe bananas
- 2 teaspoons lemon juice
- 2 sticks unsalted butter, room temperature
- 1–3/4 cups sugar
- 5 large eggs, room temperature
- 1 cup pecans, chopped
- Preheat oven to 325 degrees.
- Combine flour, soda, and salt. Whisk to combine. Set aside.
- Peel bananas and mash them. Stir in lemon juice. Set aside.
- Beat butter and sugar until light and fluffy, about 3 minutes. Do not over-beat.
- Add flour mixture alternately with eggs, beginning and ending with flour mixture. Beat after each addition.
- Stir in bananas and pecans.
- Spoon into 2 greased and floured loaf pans.
- Bake for about 1 hour, covering with foil after 45 minutes to prevent over browning.
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Serving Size:1 slice
Amount Per Serving: Calories: 496 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 54mg Sodium: 195mg Carbohydrates: 89g Fiber: 3g Sugar: 29g Protein: 10g