Banana bread
This is probably one of my most baked recipes of all time. There always seem to be a couple bananas that don’t get eaten before they start turning a little black. I say the darker the banana, the better the bread. Once a banana gets too spotty to eat, I’ll throw it in the fridge until I’m ready to make bread with it.
2 1/2 cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cup sugar
3/4 cup room temperature butter (1 1/2 sticks)
1 tsp vanilla
2 large eggs (room temp)
2 overripe bananas/smashed
You can also reduce the sugar in this recipe to 1 cup by adding in 1/2 cup of unsweetened applesauce. In a large bowl cream the butter, sugar, eggs and vanilla together until smooth and light. Sift in flour, salt, baking soda and baking powder, mixing until just combined. In a small bowl, mash the bananas with a fork until they form a wet paste consistency. Add bananas to mixture until just combined.
Heavily grease two bread loaf pans and evenly split the batter between them. Bake at 350 degrees for 45 minutes. I like to check it at the 35-40 minute mark, just to see how it’s coming along. Let cool completely before turning out of pans and slicing. Wrap in plastic wrap. Enjoy!
