My Recipes
Mom's Banana Bread
A generous two-loaf banana bread with pecans and orange juice, flexible enough to swap in pumpkin or applesauce and still come out perfectly moist.
Mom’s original recipe!
This is a flexible recipe which can exchange mashed bananas for pureed pumpkin. One may find it useful to reduce the sugar to 1 cup or less. Applesauce could be substituted for vegetable oil.
Special Equipment
- Stand Mixer
- Two 9" loaf pans
Preheat Oven
- Preheat oven to 350°F.
Ingredients
- 840ml (3½ cups) all-purpose flour
- 720ml (3 cups) sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 480ml (2 cups) mashed bananas
- 1 tablespoon vanilla extract
- 4 eggs
- 240ml (1 cup) vegetable oil
- 80ml (⅓ cup) orange juice
- 360ml (1½ cups) chopped pecans
Preparation
- Combine all ingredients.
- Pour evenly into two loaf pans.
- Bake about 1 hour until a knife inserted into middle comes out clean.
- Let cool about 30 minutes.
- Turn out onto cooling rack.