Grandma’s Banana Bread

I pulled out the ole jar o’ molasses today for a whole wheat bread recipe (which, if it’s good, I promise to post later), and kept it out to make a recipe on the back of the jar. I am a huge non-fan of banana bread; don’t know why, but I rarely eat it. And yet, I really like this molasses banana bread. It bakes up to a lovely dark brown—thereby fooling my family into believing it was a loaf of chocolaty goodness–and has a firm, chewy texture. Enjoy!

4 T butter, softened
3/4 C Grandma’s Molasses
1/4 C sugar
1-1/4 C flour
1/2 t salt
1/2 t baking soda
2 eggs
3 ripe bananas, mashed

1/2 C each chopped nuts & chocolate chips
1/2 t each fine orange zest & nutmeg

Heat oven to 350. Cream butter, molasses and sugar. Whisk together flour, salt and baking soda. Combine with butter mixture until consistency resembles brown sugar. Beat in eggs. Fold in remaining ingredients. Pour into greased loaf pan. Bake 50-60 minutes. Cool.

**Combine until consistency resembles brown sugar? What is that supposed to mean?!? I tasted the batter/dough/whatever you call it and it was a little grainy, kind of brown sugar-like, so I figured it was good enough for me to continue. If anyone knows precisely what this recipe intends from such a statement, do share.


3 Responses

  1. Great recipe for banana bread. I will have to try this out soon!

    If you get chance, take a look at my banana bread recipe blog for some more great banana bread recipes.

    Laura :)

  2. I’m not a huge banana bread fan myself. Probably because I’m not a huge banana fan. I could see making this into an apple spice cake, though:)

    I think the recipe is trying to describe the two-stage mixing method. Adding the fat+molasses+sugar+dry and combining very well should end up looking like grainy brown sugar. Coating the flour w/the fat before adding in the wet ingredients should help to keep the bread nice and tender by inhibiting gluten formation.

  3. Banana bread is amazing! But this must be insanely good if even a non-fan enjoys it…..

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