Mom's Sweet Bread

Amanda Brabson

By
@Amanda_Brabson

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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Rating:

Comments:

Serves:

about 12+ depending on how you slice it

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

5 Tbsp
butter, softened
1/2 c
morena pure can sugar
1/2 c
ch light brown sugar firmly packed
3
eggs
1 1/2 tsp
molina mexican vanilla blend
1 1/2 c
the riper the better bananas (or any other fruit you like)
1 3/4 c
flour
1 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
salt
1/2 c
carnation evaporated milk
walnuts to preference (if desired)

Directions Step-By-Step

1
Preheat your oven to 350 degrees F. Coat you pan with cake release or Pam (loaf, cake or muffin pan- times vary for each pan).
2
Beat 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.
3
combine all dry ingredients and mix well. add the butter mixture and mix well. Slowly mix in the Carnation. Lastly add nuts.
4
Pour 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.
5
Cool if you like. I like it hot with butter!

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: Southern
Hashtags: #Anytime, #sweet bread