Mothers Banana Bread

This is an old recipe that belonged to my mother. I’ve been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.

Step: 1

Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

Step: 2

In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.

Step: 3

Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Per Serving: 216 calories; protein 3.9g; carbohydrates 30.3g; fat 9.4g; cholesterol 44.6mg; sodium 253mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.