Last year I posted a recipe for Aunt Audrey’s Banana Bread . This is another banana bread family recipe from my grandmother, Patricia Carson Smith. Aunt Audrey is an aunt on my mother’s side, while Gram Smith, is my grandmother on my father’s side. Aunt Audrey’s Banana Bread recipe is heavier, and a bit drier. Gram Smith’s Banana Bread recipe is moist and lighter. Both are good, just different.
Interesting fact: for years when I was little I thought Gram Smith was the inventor and grower of all Granny Smith apples.
This is a simple, one bowl, one measuring cup recipe that has turned out perfect every time I’ve made it.
In a bowl add:
1 3/4 cup flour (I use King Arthur All Purpose Gluten Free Flour)
2 tsp baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/3 cup vegetable oil
/2/3 cup white sugar
2 beaten eggs
1 cup mashed bananas
Optional, 1 cup chocolate chips and by optional I mean you should add these
Preheat oven to 350 degrees F. Mix all ingredients in bowl until batter is blended well. It will be slightly thick, definitely not a thin batter. Line muffin tins with cupcake wrappers and fill each slot 2/3 full, bake for 30-45 minutes, or until inserted fork comes out clean.
*If making bread in a loaf pan, rather than muffins, grease pan with butter or spray and fill almost to the top of the pan with batter. Bake at 350 F for 45-60 minutes.
Let cool and enjoy!