It’s so easy to toss a banana bread together when you have overripe bananas laying around. The rest of the ingredients I can almost guarantee you already have in your kitchen. If you don’t, I bet they are already on your list to pick up when you get to the supermarket. They are all baking and cooking essentials for any kitchen. So, even if you don’t eat bananas regularly, you can get some at the store and let them ripen up on the counter to make this. You may also be able to find some already ripe at the store. Look for the ones that you would never eat… those are the best for banana bread!
Check out what they are saying about this recipe over at All Recipes:
“This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it’s by far the best! It’s wonderfully toasted!!”
I love to make tons of these and pass them out to everyone I love. It makes a great gift!
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Morton salt
1/2 cup butter
3/4 cup Domino brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 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.