Cathy's homemade banana bread fresh out of the oven.

Cathy's Banana Bread

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why make this recipe

Cathy’s Banana Bread is a simple and delicious treat that everyone loves. It’s a great way to use up overripe bananas that you might have sitting on your kitchen counter. This recipe is easy to follow and makes a moist, flavorful bread that can be enjoyed at any time of day. Whether it’s for breakfast, as a snack, or even as a dessert, this banana bread is sure to please.

how to make Cathy’s Banana Bread

Ingredients:

1 cup mashed bananas  
1 cup sour cream  
0.25 cup margarine  
1.3333300352097 cups white sugar  
2 eggs  
1 teaspoon vanilla extract  
2 cups all-purpose flour  
1 teaspoon baking soda  
1 teaspoon baking powder  
0.25 teaspoon salt

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan, or two 7×3 inch loaf pans.

  2. Combine the mashed bananas and sour cream in a bowl and set aside. In a large bowl, cream together the margarine and sugar until smooth.

  3. Beat in the eggs one at a time, then stir in the vanilla extract and the banana mixture.

  4. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir this dry mixture into the wet banana mixture until just combined. Spread the batter evenly into the prepared pan or pans.

  5. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

how to serve Cathy’s Banana Bread

Once your banana bread is cool, slice it into pieces. It is delicious plain or you can spread some butter on top. You can also enjoy it with peanut butter, jam, or even cream cheese for added flavor. It’s perfect for serving at breakfast, as a snack, or during tea time.

how to store Cathy’s Banana Bread

To store Cathy’s Banana Bread, let it cool completely first. Then wrap it tightly in plastic wrap or foil, or place it in an airtight container. You can keep it at room temperature for a few days. If you want it to last longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn.

tips to make Cathy’s Banana Bread

  • Use very ripe bananas for the best flavor. The riper they are, the sweeter your banana bread will be.
  • You can add nuts, chocolate chips, or dried fruit to the batter for extra texture and flavor.
  • Don’t overmix the batter; mix until just combined to keep the bread fluffy.

variation

For a healthier option, you can substitute applesauce for half of the margarine. This will still keep the bread moist while reducing the fat content. You can also use whole wheat flour instead of all-purpose flour for added nutrition.

FAQs

1. Can I use frozen bananas for this recipe?
Yes! Just thaw and mash the bananas before using them in the recipe.

2. How long does banana bread last?
If stored properly, banana bread can last for about 3-4 days at room temperature or up to 3 months in the freezer.

3. Can I make this recipe without eggs?
Yes! You can substitute each egg with a quarter cup of applesauce, mashed banana, or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).

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