My Mother’s Banana Bread

If there is one recipe that is evocative of my childhood it is banana bread. My mother was very busy with three children, a career, and her insistence that she be ever present and involved in the many activities we participated in. Despite this, my mother took the time to bake banana bread whenever several brown bananas accumulated in our freezer. The sweet smell of cinnamon that filled the house always made me feel at home.

Now that I have my own home, I continue to make my mother’s recipe. It is contained on a very stained and loved recipe card.

While there may be superior versions of banana bread out there (though I doubt it), I have never attempted another version. To me this one is perfect.

Note: You can use frozen bananas in place of fresh ones.  Simply defrost and mash as directed.

Banana Bread

1 ½ cups sugar
3 eggs
¾ cup oil
2 cups flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp allspice
2 cups mashed bananas
½ cup raisons, chopped nuts or chocolate chips (optional)

Set oven to 350°F. Grease and flour two 8” x 4” x 3” loaf pans.

Beat sugar and eggs until creamy. Mix in oil.

Sift flour, baking soda, salt, cinnamon, and allspice. Add to creamed mixture. Mix in bananas and optional extras if using. Pour into the pans and bake for 1 hour or until an inserted toothpick comes out dry. Turn out of pans when cool.