Does your family have a favorite bread or muffin recipe? This one is ours! We like it for breakfast, snacks, dessert… it doesn’t usually last long in our house. I hope you give it a try and like it as much as we do!

This recipe is an adaptation of a couple of recipes from a cookbook that was published and sold as a fundraiser way back when I was in high school. (ya know… before everything could be found on the internet, and they had to publish recipes in books!) If any high school friends happen to read this post you may recall the cookbook, “Servin’ on the Mount” circa 1990. Which I still have in my possession!

My teenage daughter is learning photography so we had fun taking pictures of the process. I figure it helps her develop her skills, and it’s a good way to get some pictures that weren’t taken with my phone! It’s always fun to learn as you go.

Speaking of learning… this is my first stab at writing up a recipe to share on the blog. I’ve tried to make it a format that is easy to follow.

So, here ya go… the recipe for:

Our Favorite Banana Bread

Makes 2 loaves

Preheat oven to 350º.  Grease 2 loaf pans.

Ingredients:

• 6 tbsp milk
• 2 tsp vinegar
• 1-½ tsp baking soda
• ¾ cup butter (softened)
• 2 cup sugar [note: If you’d like a little less sugar, I’ve also used 1-½ cups successfully]
• 3 eggs
• 4 mashed bananas (approx. 1-½ cups)
• 1 tsp vanilla
• 2-¼ cup all purpose flour [note: I sometimes substitute non-flavored protein powder for a ¼ cup of the flour]
• 1 tsp cinnamon
• 1 cup chopped nuts (optional)
• cinnamon sugar – small amount for sprinkling on top before baking

Combine milk, vinegar, and baking soda in a small bowl and set aside.

Cream butter & sugar; add eggs & beat well.  

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Add milk mixture, bananas, vanilla, and mix until blended.  

Add flour and cinnamon (and nuts, if you choose) and mix well.  

Divide batter between 2 loaf pans.  Sprinkle tops with cinnamon sugar.

Bake at 350º 45 mins – 1 hour until a toothpick inserted into the center comes out clean.  (Loaves will come out dark)

[Note: for muffins bake about 12 – 15 minutes, or until baked thru.  Makes about 30 muffins]

Let rest in pan 5 minutes, then turn out onto a cooling rack and allow to cool completely before slicing. (Tip: if the bread doesn’t turn out of the pan easily, you can use a basic plastic knife to run around the edges. I’ve found this works just as good, if not better than, as a regular knife or cake release gadgets.)

Once the bread has cooled completely (if you can wait that long) slice, and enjoy!

Want a printable version? Here ya go!