Mom's Sweet Bread

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!

☆☆☆☆☆ 0 votes
about 12+ depending on how you slice it
15 Min
1 Hr 15 Min


5 Tbsp
butter, softened
1/2 c
morena pure can sugar
1/2 c
ch light brown sugar firmly packed
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
1 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
1/2 c
carnation evaporated milk
walnuts to preference (if desired)


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.
3combine all dry ingredients and mix well. add the butter mixture and mix well. Slowly mix in the Carnation. Lastly add nuts.
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.
5Cool 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