Friday, November 5, 2010

Banana Bread

Growing up I remember my Grandma Lee and mom saving ripe bananas until they were practically falling apart.  It completely grossed me out, but once I tasted the amazing flavor of their homemade banana bread, it all made sense.  I am so lucky to be given this recipe, and while I’m sure it is similar to a lot of other banana breads, in my eyes it really is the best.  It comes out so moist and delicious, I can’t even begin to describe the taste of it right out of the oven.  My husband likes it with nuts and I don’t, but I’ll forgive him.  However, if you don’t like nuts in your breads, just omit them.  I have tried a lot of banana breads over the years (you’ll never see me turn down a good banana bread), but I’ve never had one that quite matches up to this recipe.  From my family to yours, I hope you enjoy this warm, comforting blast from my past.

My grandma, brother, and grandpa (in the back) :)

Banana Bread
1 stick of butter, softened
1 cup of sugar
2 eggs
½ tsp vanilla
1 tsp baking soda
salt (leave out if you used salted butter)
2 cups flour
3-4 very ripe bananas, enough to make a generous cup
1/2 cup chopped nuts (optional)

1.  Cream butter, sugar, and eggs together.  Add vanilla.  Add flour, sift if possible with baking soda and salt.  Add mashed bananas and nuts. 
2.  Pour into greased loaf pan (makes 2 small or 1 large loaf.)  Bake at 350° for 40 minutes or until a toothpick comes out almsot clean in the center.

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