Individual Banana Bread Recipe | Individual Banana Nut Bread Recipe
This tried and tested banana bread recipe that has been in the family for generations. The banana bread is moist and delicious and so easy to make. The only trick is to make sure you have ripe bananas, the other ingredients you might have on hand (sugar, butter, eggs, vanilla, baking soda, baking powder and flour.)
I love a nice and firm banana, and never got a liking for an overripe banana. Izak is the only one that loves a ripe banana, but once in a while there are banana’s that are even too ripe for him to eat. When the skin start turning black, and other people want to throw the banana away, I know that has reached the perfect sweetness for banana bread. If I know in advance that I want to make the banana bread; I have even found myself in the horrible position as “hoarder,” where I hide the bananas that nobody can eat them. This does not happen very often, I am happy to say, so no intervention is needed.
I have many fond memories of my grandmother, who lived in the house with us, and who taught me so many things. My grandmother used to make this recipe when my mom was young, and it was one of the first recipes’s to go into my mom’s hand written cookbook before she got married.
Years ago, and I really mean years ago, I was a lecturer at a college teaching students the in’s and out’s of catering. One of the staple recipes at the beginning of the course was this banana bread, and no student ever failed this class, and believe me I know students; it does not take a lot for them to fail a class. Needless to say this recipe is tried and trusted, fool-proof and student proof, or is that the same thing.
Instead of making a big banana loaf I made six small ones, this way I could pass it on to my friends as a little middle of the week “pick me upper.”
Get your kids close by, and teach them this recipe… you might just start a new family tradition.
- 4 ripe bananas
- 1 cup (250 ml) sugar
- ½ cup (125 ml) butter
- 2 eggs
- 2 cups (500 ml) flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- ¼ teaspoon (1 ml) salt
- ¾ cup (180ml) milk
- 1 teaspoon (5 ml) vanilla
- 3 tablespoons (45 ml) brown sugar
- 3 tablespoons (45 ml) pecans
- Preheat the oven to 350° F (180° C.)
- Cream the butter and sugar together.
- Add the eggs and bananas, mix well.
- Mix all the dry ingredients together. Add the vanilla to the milk. Add half the milk mixture and half the flour mixture to the sugar and egg. Mix. Repeat.
- Bake at 350° F (180° C) for 1 hour for a full baking pan, 35 minutes if you use the individual baking pans.
- Serve with tea or coffee, and don’t forget to chatter about the recipe. Let me know what you thought.
1 After pouring the dough into the pans, I mixed 3 tablespoons of sugar with 3 tablespoons of pecans. Add the sugar-pecan mixture to half of the pans. This allows the whole family to enjoy the banana bread, those that like nuts and those that don’t.
2 The pecans can also be added to the top without the sugar.