My Aunts Banana Bread Recipes

MY FAVORITE BANANA BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
• Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
• Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

AUNT EDNA'S BANANA BREAD

Steps:

• 1. Combine dry ingredients, mix well. Add wet ingredients and mix well. Pour batter into 2 greased loaf pans.
• 2. Bake 350F for 55 minutes or until wooden pick comes out clean.
• 3. ****I had enough batter to make a small mini loaf.

AUNT HOLLY'S BANANA BREAD

Steps:

• Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

DAD'S BANANA NUT BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners.
• In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
• Beat in the eggs one at a time, followed by the bananas.
• Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.