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

Ingredients:

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)

Directions:

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.