I’ve been making this banana bread recipe since I was a little girl, and my mom named it Sarah’s Banana Bread. The bread is light and fluffy with a thick crust and wonderful banana flavor. I keep fresh lemon juice (left over from making limoncello) and overripe bananas in my freezer so that I can make this bread whenever the mood hits.
This particular loaf (pictured above) was a gift from my mom, who introduced me to the recipe about 40 years ago. It’s simple to follow and a perfect way to engage your kids in the kitchen. Enjoy!
1 cup sugar
1/2 cup butter (1 stick), softened
1 1/2 cups mashed bananas (approx. 3 bananas)
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees.
Cream 1 cup sugar with ½ cup butter. Add 2 eggs, one at a time, beating hard after adding each.
Stir in 1 ½ cups mashed bananas and 1 tablespoon lemon juice. Add 2 cups flour, 3 teaspoons baking powder, ½ teaspoon salt. Pour into greased bread pan.
Bake at 375º for one hour, or until toothpick inserted into middle comes out clean.