We’ve tried many banana bread recipes, but this simple recipe remains our family’s favorite. My paternal great grandmother, who was a young mom during the Great Depression, had a love for people as big as the world, and loved to feed everyone who walked into her door. The delicious taste of this bread proves it. The original recipe calls for 1/2 cup vegetable oil, but we substitute butter or coconut oil.
Nana’s Banana Bread
3 over-riped bananas, mashed 75 cents
2 well-beaten eggs 26 cents
1 c. sugar 32 cents
2 c. flour 25 cents
1/3 c. organic coconut oil from Trader Joe’s $.75
1 stick real butter, softened 63 cents
1 tsp. baking soda 5 cents
Total cost: $2.38 with the coconut oil, $2.26 with the butter
Preheat oven to 350 degrees. Grease two 4.5 x 8.5 loaf pans. In large bowl, put mashed bananas, oil or butter (if you’re using coconut oil, melt it first), sugar, eggs, and baking soda, and mix well with electric mixer. Then add flour and blend until mixed thoroughly, but don’t over mix. Divide batter evenly into the two loaf pans. Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Cool for at least 30 minutes before removing from pans, cutting and serving. You can also do this batter in a muffin pan for muffins, filling cups 2/3 to 3/4 full.
This recipe makes a great breakfast meal or dessert.
**Want to spice it up? Add a 1/2 cup of chopped walnuts or chocolate chips.