This banana bread is sweet and delicious, and unbelievably easy. I can’t recall where I got the recipe – but I love it. It forms a great crust, and is almost like a banana cake. I made it last night for Gavin and myself, and it was delicious warm with butter or ice cream on top. My friend Maya made a peanut butter sandwich using the bread, and raved about it. Try it – it’s too easy not to!
- 2 C Flour
- 3/4 C Brown Sugar
- 1 Stick Butter (1/2 C)
- 1/2 tsp salt
- 1 tsp baking soda
- 2 eggs
- 7 bananas (about 2 1/3 C) mashes to a pulp
It is best to use old, extremely ripe bananas. If you store them in your freezer, they get black and disgusting on the outside, and perfectly mushy on the inside. If you don’t have any bananas in this state, just buy the ripest ones that you can find, and it’ll be great!
Mix dry ingredients together thoroughly. Add butter, eggs, and bananas. I like to throw in chocolate chips, walnuts, or blueberries. Just use a big handful of any of these, and stir them in at the end.
Don’t over mix! It will get tough and be too chewy. You just want everything to be evenly blended.
Grease a loaf pan (I couldn’t find my loaf pan and used a square pan and it turned out great, though it cooked much faster) and pour the batter in. Smooth it out, and put it into a 350 degree oven for about 45 minutes. I like it slightly undercooked, but don’t take it out of the over before the top has formed a hard, slightly cracked crust. Eat hot for best results.