mom's sweet bread
I started cooking around 12 years old or so, and always loved to read cookbooks trying to learn new recipes. I found a simple banana bread recipe when I was about 18 years old and preferred it over any other. Over the years I changed it up making it super moist by using Carnation, brown sugar, and my special favorite vanilla blend (thanks to my mother-in-law Ama Luz). My husband and I compete with each other a lot in the kitchen. He swore that his recipe for bread was better than mine. Now, he promises me that mine is the best!
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yield
serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For mom's sweet bread
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5 Tbspbutter, softened
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1/2 cmorena pure can sugar
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1/2 cch light brown sugar firmly packed
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3eggs
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1 1/2 tspmolina mexican vanilla blend
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1 1/2 cthe riper the better bananas (or any other fruit you like)
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1 3/4 cflour
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1 tspbaking soda
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1/4 tspbaking powder
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1/2 tspsalt
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1/2 ccarnation evaporated milk
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walnuts to preference (if desired)
How To Make mom's sweet bread
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1Preheat your oven to 350 degrees F. Coat you pan with cake release or Pam (loaf, cake or muffin pan- times vary for each pan). -
2Beat butter with mixer until it is fluffy. Add both sugars and mix well. Add eggs and vanilla mix well. Smash your very ripe bananas and fold in.
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3combine all dry ingredients and mix well. add the butter mixture and mix well. Slowly mix in the Carnation. Lastly add nuts.
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4Pour batter into pan of preference. Loaf: 1 hr 15 minutes. Muffin: about 12 minutes. Cake pan: I do not remember the time. Depending on the oven you are using and the altitude, you may just have to watch it and see what the times will be.
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5Cool if you like. I like it hot with butter!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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