Who doesn’t want an easy banana bread recipe??? My oldest cheers when I make this banana bread. I can’t count the many times he has told me Aunt Shauna’s banana bread is his favorite. And in case you don’t have an amazing Aunt Shauna keep reading for her recipe. She was too sweet to let me share it with you today. If you know me than you know that I love amazing recipes. I’ve been collecting them since High School. But what I love even more is special recipes from people that I love.
My husband has this amazing aunt and the crazy thing is I grew up next to her parents. I even use to babysit her nieces and nephews. And now I’m lucky enough to have her in my family. She is sweet, thoughtful, and an amazing example. I’ve never heard any unkind word from her. And she is known for making amazing treats! (Love her Almond White Sheet Cake and Toffee!) I have been making her Banana Bread pretty much our whole married life. And every time I make it I get to remember her. And when my kids, who don’t get to visit with her enough, go over to her house they can remember her banana bread. Food has the power to bring people together.
Food can also connect people and help us remember them. Who wants to make any old banana bread when you can make Aunt Shauna’s Banana Bread. So if you have a family member who makes some thing special, get the recipe and record it with their name. We should even save a couple of recipes that aren’t our favorite because we never know what our kids might like when they are older. But if you are looking for a delicious banana bread recipe, I’m happy to share the love I have for my aunt and her recipe. I have another recipe from some “Grandma” who is NOT related to me, and can I tell you I love her! And I know you are going to love my aunt, if you don’t already.
- ½ cup oil
- 1 cup sugar
- 2 eggs
- ½ c buttermilk
- 2 mashed bananas
- 2 cups flour
- ¾ tsp baking soda
- ¾ tsp salt
- Mix oil, sugar, eggs, buttermilk together.
- Add mashed bananas.
- Add dry ingredients that have been sifted.
- Pour batter into greased loaf pan.
- Bake 350* for 45 minutes to 1 hour.
- Option pour into 4 greased mini loaf pans bake for 30 minutes to 45. Pour into greased muffin tins and bake for 15 minutes. Yield 18 muffins.
And I love to create my own buttermilk. I read long ago that you can add a tablespoon of white vinegar to a cup of milk to make buttermilk. Honestly I haven’t bought buttermilk in years. Love saving money and not wasting the rest of the buttermilk I didn’t need for the recipe. And I love to use my potato masher to mash my bananas. This was the first time I used frozen bananas for banana bread. Sometimes it’s really frustrating when your bananas ripen faster than you wanted. If you don’t have time to make banana bread right then (because life is almost always crazy), peel them and store them in a ziplock bag in the freezer. Banana bread is best with ripe bananas. I pulled some out from the freezer and let them thaw when I went to drop my kids off at school. Later that morning my daughter and I were able to make this yummy bread.
And we may have picked up some more bananas and made another two loaves.
Do you have a favorite family recipe that reminds you of someone? I would love to hear about it in the comments below. I like to think of myself as helping my children turn their hearts to their great aunt, with love for sharing this recipe. And don’t forget to pin this recipe! Happy Baking!