Jacque grew up with Meagan Bebb at St. Paul Catholic School. Her mother Michelle used to make the best banana bread in these cute little mini-loaves to give as gifts during the holiday’s. I finally talked her out of the recipe and it’s the best I’ve ever tasted. I often top it with a little cream cheese frosting if I’m feeling decadent. If not, a quick drizzle of sweetened, condensed milk gives it a little something special and keeps it moist at the same time. Whatever you do, don’t refrigerate and wrapping it in foil right out of the oven seems to give it even more flavor.
Ingredients:
2 banana’s creamed
2 eggs
1 3/4 cup flour
1 1/2 cup sugar
1/2 cup vegetable oil
1/4 cup + 1 TBSP. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
Instructions:
Cream the banana’s first and then mix everything together with your whisk attachment if you have a KitchenAid Mixer.
Spray your loaf pan generously with Pam and dust with flour. Bake at 325F for 1 hour 20 minutes. Cover the top with foil halfway through to avoid over browning.
Note: I like to put whole pecans on the top before baking rather than inside the batter. Michelle’s original recipe calls for 1 cup chopped walnuts.
Servings: 12
I still have that recipe you gave me so many years ago. My whole family loves it. It is by far the best I have ever had.
It’s an oldie but a goodie for sure! I’m so glad to hear that the best banana bread recipe ever lives on! Thanks Robbie & Kim for your feedback!
Just made two loaves of Michelle’s wonderful banana bread. I hadn’t had it in years and it’s still just as wonderful! By the time the kids left with their care packages, I only had a single loaf! LOL!
Thanks for sharing such a treasured recipe! It brought back great memories!