This is the second loaf in a week that I have made this bread. I was impressed with how moist and delicious it stayed all week. I am not including photos of this bread slices and ready to eat because it is a gift for my friend, Kadi, who just had a baby. I am visiting her today and will hopefully get pictures up later with baby Boden who is 2.5 weeks old!
I found this recipe on Allrecipes.com (where I find most of the recipes I like). I made it even easier by removing an unnecessary step: saving you and me an extra bowl to wash! There is always that last banana of the bunch that you didn’t get to in time. I always have this probably since Jason doesn’t like bananas. I started throwing all these bananas into the freezer and can pull them out to make this bread anytime.
While I will stand by my claim that this is the best and easiest banana bread ever, I will admit it is the only banana bread recipe I have used. Hopefully that does not make this post invalid.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas (about 4-5 bananas)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. I would suggest a stone, loaf (I used a seasoned Pampered Chef one).
- In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add in flour, baking soda and salt; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
I kept the bread in a zip lock bag and even the last piece was delicious a week later.