async='async' data-ad-client='ca-pub-1704385665578974' src=''/> Homemade Banana Bread - Welch House 1900

Homemade Banana Bread

As we inch towards the end of August and closer to fall, I start wanting to bake a bit more. The weather here in Iowa is so nice and the nights are getting cooler, we actually have lows in the 50's this week.
The house is feeling more cozy and that puts me in the mood to bake.

Today I'm going to share a recipe for Banana bread with you. Whenever I bake this bread it always brings me back to a special time in my life. 

When we first moved to Iowa almost 6 years ago we didn't immediately move into our house. We actually lived at a hotel here in town for a couple of months while we worked on our home to get it more "move in ready".  My little boy was four months old and I was enjoying being a brand new mother.  It was definitely a big transition for me to become a mother, purchase our dream home and also have to move an hour and a half away from my family. I had never been away from my family before, so I was a bit homesick at times.

Every morning the hotel receptionist would bring in a fresh batch of homemade banana bread for breakfast. It was beyond delicious!  It sounds silly, but eating this banana bread actually brought me some comfort from being so homesick. 

The receptionist got so many compliments on this bread that she actually kept copies of it behind the counter to give out to travelers when they asked for the recipe.  I would like to share it with you today.

Banana Bread

1 3/4 cups of flour

1 1/2 cups of sugar

1 teaspoon of baking soda

1/2 teaspoon of salt

2 large bananas mashed, or three small

1/2 cup of vegetable oil

1/4 cup plus 1 tablespoon whipping cream NOT cool whip

2 eggs

1 teaspoon of vanilla

Note: this recipe does not double well

First I peeled my very ripe bananas. I actually used four because that's what I had.

I mashed mine up with a fork.

Next I mixed together all of the dry ingredients in a separate bowl.

Then in a large bowl I combined the mashed bananas and all of the remaining ingredients.

 Now add your dry ingredients to the banana mixture.

I mixed it all together by hand.

Next spray your pan well with cooking spray. I used a regular metal loaf pan, but the lady that gave me the recipe actually used a silicone bundt pan.

 I plan on getting a silicone bundt pan as well for when I make this recipe in the future. The bread comes out really nice and and looks so pretty when sliced.

Bake at 325 degrees for 1 hour, until top springs back when touched.

Its done!

I prefer to let let my loaf completely cool before I eat it. Its actually best to bake it the night before, let it cool overnigt and serve the next morning for the best flavor.

The bread was always already cooled when I ate it at the hotel and the flavor was delicious. I also like to cover my bread with foil while it cools so it becomes very moist.

Now enjoy a slice or two!

I hope you enjoyed this post. Making this bread always brings me back to that happy, transitioning  time in my life when my little boy was a baby.  I hope you enjoy it as well and maybe it will become a new favorite!



  1. That looks delicious! This recipe is a Keeper. I also enjoy your photography--so pretty!

  2. It doesn't sound silly at all that the bread comforted you! Sometimes it just takes the small kindness of another to help our hearts along in a difficult time. The very fact that the receptionist kept copies of the recipe to give out shows how sweet she was. What a lovely memory of that transitional time of new motherhood!


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