My Mom's Banana Bread

Hello there!
It is my firm belief that the best recipes come from recipe cards that my mom made in the 90's. They're yellowed, stained treasures with the tastiest of treats recorded on them. This recipe is my mom's adaptation of her Tante Karin's banana bread recipe. This is the banana bread recipe I have grown up with, and over the years I have come to the conclusion it is simply the very best. It is light, fluffy, perfectly sweet & it isn't even horrible for you. Okay, let's get into it.

What you need:
-1/2 stick of butter, softened
-1 cup sugar
-2 tsp vanilla
-1 tsp cinnamon
-1 whole egg
-2 egg whites
-2 cups flour
- 1 tsp baking soda
-3 ripe bananas, smashed

What to do:

1. Pre-heat your oven to 350, so it is ready to go once you're done mixing everything up!
2. Put the butter, sugar, vanilla, and cinnamon into a bowl and cream it together with your mixer. Handheld or electric mixer both work!
3. Once that is all mixed, cream in you whole egg, and the 2 egg whites. The additional egg whites cut down on calories, and make the banana bread extra fluffy!
4. When everything is creamed together, add in your baking soda followed by your flour. If you want to make this extra healthy, you can sub out the white flour for whole wheat flour, it will just make it more dense!
5. Lastly, mix in your bananas on low. You don't want to cream them in, because it will give your bread almost a gummy consistency. So mix until they are combined & stop!
6. Transfer the mix into a loaf pan, mini loaf pans, a 9x13 inch pan, or muffin tins. Depending on what you make it in, the baking time will vary. For larger pants, 15-20 minutes, and for smaller pans 8-10 minutes should do. You can also sprinkle some sugar on the tops for a little extra sweetness & crunch!

And that's it! My family can & usually devours a whole batch of this stuff in 24 hours. I think it makes for the perfect breakfast, and it is extra delicious with some cream cheese smeared on it. I made some yesterday, and I have another batch in the oven now! 
Enjoy & til next time,
​Emily