Manor Farm Inn's Banana Bread

This banana bread recipe has been my go-to for over 30 years, and it never disappoints. It’s the perfect combination of moist, flavorful, and just the right amount of sweetness.

We got this recipe from the owner of Manor Farm Inn in Poulsbo over 30 years ago when Grandpa Don and Grandma Gail took us to dinner. The B&B was so charming and bustling, with a cozy farm-to-table restaurant back then, but I think both the B&B and the restaurant are closed now. I still remember the owner giving us a brief tour of the garden and the kitchen, and generously sharing a couple of recipes with us. One was this banana bread recipe, and the other was for a dessert we enjoyed, though I can’t remember which one.

Over the years, I’ve tried other banana bread recipes, but I always come back to this one—it’s become a classic in my kitchen. Whether for a quick breakfast, a snack with coffee, or a dessert for guests, this banana bread is always a hit. The only change I made was adding chocolate chips at John’s request.

Make 1 regular size loaf or 2~3 mini loaves

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Ingredients

• 1C brown sugar

• 3 large overripe bananas, mashed

• 1/2C butter, melted

• 2 eggs

• 2C flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/2~2C chocolate chips (optional - upon John's request)

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Instructions

1. Preheat the oven to 350°F. Spray the bottom and sides of a loaf pan with cooking spray, then line only the bottom with parchment paper. (I use three 6x3-inch loaf pans.)

2. Add the brown sugar, butter, eggs, and banana to a stand mixer, and mix on low speed until combined.

   

3.  Add the flour, baking soda, and salt to the bowl, and mix just until moistened.

   

4.  Add the chocolate chips if using.

   

5. Pour the batter into a pan or 3 small pans, filling it about two-thirds full. Tap the pan a couple of times to remove any air bubbles. Bake for 50 to 60 minutes (or about 45 minutes if using 3 small pans) or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pans for about 10 minutes, then remove the bread from the pans and transfer it to a wire rack to cool completely.

   

   

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