The best Banana-ie Banana Bread Ever!

 

 One of the things I frequently bake is banana bread.  Not because I like it, but because my family does (same goes for spaghetti) and it uses up any bananas that go past fresh eating stage.  I always found banana bread not banana-ie enough and somewhat dry.  So when my kind neighbor brought over 20 lbs of fast ripening bananas she got from a church I thought "Great, banana bread forever!"

However a lady I met at a playgroup suggested a new recipe for me to try that uses twice the usual amount of bananas.  This makes the most moist, delicious, banana intense bread you can imagine.  I am now an official lover of banana bread!  I am going to make this for my Christmas gift baskets for our neighbors.  Click the link!

Banana Banana Bread

Oh as a side note instead of butter I used cooking oil and it turned out fine

Original recipe makes 1 loaf        

Makes servings USMetricAdjust Recipe (Help)

                        

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; 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.