Hi, friends! I want to take a moment to share a bit about the woman behind this recipe, Mrs. Jan. When our boys were young, we were blessed to have the most amazing neighbor a mom could ever ask for. Shortly after I became a stay-at-home mom, Mrs. Jan retired and became an incredible help in raising our two boys.
Mrs. Jan was more than just a neighbor; she was like a second grandma to our children, a dear friend, and a kindred spirit to me. She gave us so much more than recipes, she shared love, kindness, and memories I’ll always cherish. Her thoughtfulness showed in countless ways, from birthday and Christmas gifts for the boys to the many hours she spent giving her time and care.
With both of our grandmas now in heaven, Mrs. Jan filled that special place in our lives in a way no one else could. I’m forever grateful to her for being such an integral part of our story. She not only filled our bellies with warm banana bread and cookies but also our hearts with love.
I hope you enjoy this recipe as much as our family did, and still does, in her memory.
Here is the recipe:
Ingredients:
- 3 ripe bananas (fresh or frozen)
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ cup unsalted butter, softened (olive or coconut oil)
- 2 eggs
- optional: ½ cup chopped walnuts
Instructions:
- Preheat your oven to 325°F. Grease a loaf pan, 8×8, or muffin pan, or line it with parchment paper for easy removal.
- In a large bowl, mash the ripe bananas with a fork until smooth. If using frozen bananas, let them thaw first before mashing.
- Add the remaining ingredients and mix until combined. Avoid over-mixing.
- Pour the batter into the prepared pan.
- Bake for 25-40 minutes (depending on the size and type of pan), or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your delicious banana bread!
Waste Not, Want Not! Freeze Bananas for the Perfect Banana Bread
Banana bread is the perfect way to rescue those overripe bananas sitting on your counter, begging not to go to waste. Additionally, I’ve heard that the riper the banana, the more it helps our cells fight off disease, so not only is this banana bread a treat for your taste buds, but it might give your health a little boost too!
Here’s a handy tip: did you know you can freeze bananas without peeling them? That’s right, just pop them in the freezer as is, and when you’re ready to bake Mrs. Jan’s famous banana bread, simply pull them out! It’s that easy.
A Few Tips to Make Your Banana Bread Even Better
Use Overripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Overripe bananas are perfect for banana bread.
Add-ins: Feel free to add chocolate chips, walnuts, or even cinnamon for an extra layer of flavor.
Freezing Tip: If you’ve made a big batch, banana bread freezes wonderfully. Wrap individual slices in plastic wrap, and store in an airtight container for up to 3 months.
