November 02, 2021sweet

Vanilla Mama Banana Bread

Aloha, Tracy, the Vanilla Mama here! I've included our classic banana bread recipe as well as a new modification. Try them both and let us know which one you like more! I love a slice of either with peanut butter slathered on 😋

Original Vanilla Mama Banana Bread

Ingredients:

1 cup butter, softened

1 3/4 cups sugar

1 tablespoon vanilla extract

3 large eggs, lightly beaten

5 large or 8 small bananas, peeled and mashed

2 1/2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips (optional)

Process:

Step 1: In a large mixing bowl, cream butter and sugar. Mix in vanilla, eggs and banana. Make a well in the wet ingredients.

Step 2: Into the well, add flour, baking powder and soda and salt. Mix all together until all ingredients are folded in. Add chocolate chips if you are using. Spray or rub loaf pans with oil. Pour into 2 regular loaf pans or 6-8 mini muffin pans.

Step 3: Bake at 350º F for 40-45 minutes for large loaves, 30-35 minutes for smaller loaves. I test doneness by pressing in the loaf—if it springs back, it’s done. (Don’t overbake as it will dry out!)

There's a New Banana Bread on the Block

(This one is slightly modified from our original - try it out and tell us what you think on Instagram!)

Ingredients:

1 cup butter, softened

1/3 cup brown sugar

1/3 cup date syrup

1 tablespoon vanilla extract

3 large eggs, lightly beaten

5 large or 8 small bananas, peeled and mashed

2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Process:

Step 1: In a large mixing bowl, cream butter and sugar. Mix in vanilla, eggs and banana. Make a well in the wet ingredients.

Step 2: Into the well, add flour, baking powder and soda and salt. Mix all together until all ingredients are folded in. Spray or rub loaf pans with oil. Pour into 2 regular loaf pans or 6-8 mini muffin pans.

Step 3: Bake at 350º F for 35-40 minutes for large loaves, 30-35 minutes for smaller loaves. I test doneness by pressing in the loaf—if it springs back, it’s done. (Don’t overbake as it will dry out.)

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