“Mama Bread” Banana BreadCourse: BreakfastCuisine: AmericanDifficulty: Easy
I have always loved banana bread but it seems to either be really good and overly sweet or really dry. I found this recipe when I was pregnant with my son almost 16 years ago. I started making it for him when he was around 9 months and he just started calling it Mama Bread. My kids eat it like it is going out of style. I would think at this point they would be sick of it but no they continually beg for it. If I run out it is a problem!!! To be honest, I don’t always put chocolate chips in it. It makes 6 loaves in a 9×5 disposable loaf pan. I usually give away one or two loaves and freeze the rest. This Mama Bread is so good it doesn’t need chocolate chips. Play around with this recipe.
3/4 cup butter, room temperature
3 cups sugar or you can do half white sugar and half light brown sugar
6 pretty brown, ripe bananas
2 cups or 1 (16oz) container sour cream
2 teaspoons vanilla
2 teaspoons cinnamon
1 heaping teaspoon ground ginger
1/2 teaspoon salt
4 1/2 cups flour
1 cup nuts or chocolate chips, optional
3 Tablespoons vanilla sugar for sprinkling the tops before baking
- Preheat the oven to 300. Grease 6, 9×5 cake pans.
- In a large bowl, beat butter and sugar. Add in eggs, mashed bananas, sour cream, vanilla, and spices. Mix in salt, baking soda, and flour. Stir in nuts or chips if using.
- Pour the batter into the prepared loaf pans and sprinkle with the vanilla sugar.
- Bake for 50-60 minutes depending on your oven, a toothpick inserted into the center will come out clean. Allow to cool. If freezing, wrap in plastic wrap then foil and place in freezer for up to two months.
- The bread can keep on the counter for a few days or refrigerate. Slice and serve or toast with honey.