Verona’s Banana Bread

This is an old family recipe handed down from a dear friend from Bermuda.

♥ Thanks Verona!! You taught us well. ♥

In a medium mixing bowl, sift flour, salt, nutmeg and baking powder. Set aside.

In a large mixing bowl, add sugar and butter and cream until smooth.
Blend in the egg.

Gradually add the flour mixture, stirring well. Using a large fork, add bananas mashing until mixture is creamy.

Pour batter into a lightly greased loaf pan and bake at 375º for 45 minutes (or until done–pierce with a knife and if it comes out clean, it’s ready!). I always check the bread at the 30 minute mark if for nothing else than letting the aroma fill the kitchen…
can you smell it?

Oh it’s so good…..brew a cup of tea and enjoy.

You can also make mini muffins rather than a loaf — great for on the go breakfast treats!!

Ingredients:

⅓ cup butter
⅔ cup sugar
1 egg
2 cups flour
4 tsps baking powder
1 tsp salt
¼ tsp nutmeg
3 medium ripe bananas

Makes one loaf or 32 mini muffins.

Why This Banana Bread Is a Keeper

There are a thousand banana bread recipes out there, but this one has a special place in my heart and my recipe box. It is simple, it uses ingredients you almost certainly have in the pantry right now, and it never fails. The little bit of nutmeg gives it a warm, old fashioned flavor that makes the whole house smell like a bakery. I have been making it for years and I still sneak a slice before it has fully cooled.

Tips for Success

• Use really ripe bananas. The more brown speckles on the peel, the sweeter and more flavorful your bread will be. Bananas that are almost black are perfect.
• Soften your butter. Leave the butter out on the counter for about an hour so it creams smoothly with the sugar.
• Do not overmix. Once the flour goes in, stir just until everything is combined. Overmixing can make the bread tough.
• Check early. Ovens vary, so start peeking at the 30 minute mark. If the top is browning too fast before the center is done, lay a piece of foil loosely over the pan.
• Let it rest. Cool the loaf in the pan for about 10 minutes, then turn it out onto a wire rack. It slices much more neatly once it has cooled a bit.

Ingredient Swaps and Variations

This recipe is wonderful just as it is, but it is also a great base for a little creativity. Stir in a handful of chopped walnuts or pecans for crunch, or a half cup of chocolate chips for the kids. A pinch of cinnamon alongside the nutmeg is lovely in the fall. If you only have unsalted butter, that works fine since the recipe already calls for salt.

Baking Mini Muffins

For mini muffins, grease your mini muffin tins well and fill each cup about two thirds full. They bake much faster than a loaf, so start checking them after about 10 to 12 minutes. They are done when a toothpick poked into the center comes out clean.

Storage and Freezing

Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, though it is best brought back to room temperature or warmed slightly before eating. Banana bread also freezes beautifully. Wrap the whole loaf or individual slices well and freeze for up to 3 months. A frozen slice thaws on the counter in about an hour, or pop it in the toaster for a warm breakfast.

Frequently Asked Questions

Can I use frozen bananas?

Yes, and I often do. Thaw them completely, then drain off some of the extra liquid before mashing so the batter does not get too wet.

Can I cut back on the sugar?

You can reduce it a little, but keep in mind the sugar does more than sweeten. It also keeps the bread moist and helps the top turn golden. Very ripe bananas bring plenty of natural sweetness, so a slightly smaller amount still tastes lovely.

Why did my loaf sink in the middle?

Usually it came out of the oven a little too soon, or the oven door was opened too often early on. Always do the knife test in the very center before taking it out.

What size loaf pan should I use?

A standard 9 by 5 inch loaf pan works well for this recipe. A smaller pan will give you a taller loaf that may need a few extra minutes in the oven.

Mandy

Verona's Banana Bread

An old family banana bread recipe with a touch of nutmeg, baked as one tender loaf or a batch of mini muffins.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 1 loaf

Course: Bread

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/3 cup butter softened
• 2/3 cup sugar
• 1 egg
• 2 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 1/4 tsp nutmeg
• 3 medium ripe bananas

Method

 

1. Preheat the oven to 375 degrees F and lightly grease a loaf pan.
2. In a medium mixing bowl, sift together the flour, salt, nutmeg and baking powder. Set aside.
3. In a large mixing bowl, cream the sugar and butter until smooth.
4. Blend in the egg.
5. Gradually add the flour mixture, stirring well.
6. Add the bananas and mash them into the batter with a large fork until the mixture is creamy.
7. Pour the batter into the prepared loaf pan.
8. Bake for 45 minutes, checking at the 30 minute mark. The bread is done when a knife inserted in the center comes out clean.

Notes

Makes one loaf or 32 mini muffins. Mini muffins bake much faster, so start checking them after about 10 to 12 minutes.