Oh how I love my mom’s banana bread! One of the first things I learned to bake was quickbreads – banana, pumpkin, zucchini – served warm with a slather of cream cheese – delicious! I’m not sure why, but I hadn’t made a loaf of rich golden banana bread this winter, but I have a stash of overripe bananas on hand in my freezer at all times (a great tip my mom taught me!). So I thought I would try out her recipe, which needed only a few minor tweaks to reach real food readiness. The recipe calls for white sugar, white flour and margarine (or butter – I’ve always made mine with butter anyway). I swapped out the white sugar for local honey (replacing 1 1/4 cups of sugar with just 2/3 cup of honey – plenty sweet!), used whole wheat pastry flour in lieu of the all-purpose white flour, and used grass-fed butter.
Mom’s Banana Bread
- 1/2 C grass-fed butter, softened
- 2/3 C raw local honey
- 2 eggs
- 2 c mashed banana (overripe are great – you’ll need about 5-6 medium bananas)
- 1/2 c sour cream (or you could substitute with more mashed banana)
- 2 3/4 C whole wheat pastry flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1 C chopped unsalted walnuts
Preheat the oven to 350 degrees F.
In a stand mixer (or using a hand mixer in a large bowl – my preference for this recipe), mix the butter and honey until well combined.
Add the eggs, mashed bananas and sour cream and beat until well blended.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Add to the banana mixture, stirring just until combined.
Stir in the walnuts.
Spoon the batter into a large loaf pan (or two small ones) that has been greased with butter and floured on the bottom only.
Bake for 60-75 minutes (or about 40 minutes for smaller pans) or until loaf tests done (I use a knife and when it comes out clean – it’s done!).
Let stand in pan for 20 minutes. Transfer the loaf to a cooling rack and allow it to cool completely.
Wrap in foil to store. Will keep on the counter for a few days, in the refrigerator for several weeks or up to 2 months in the freezer.