Banana bread is a family favorite in our home. When I go to the grocery store I purposely buy more bananas than I know we could ever eat just so I can make it. In fact I don’t really like just eating a banana but I love them made into bread.
My Grandma would make the most wonderful banana bread and banana cookies. It takes me right back to my childhood. Since I’ve been married I’ve tried making different recipes to try different versions and I end up going right back to my Grandma’s recipe.
Heat your oven to 350 degrees
Grease & flour your bread pans (2 medium size)
Cream 1 cup sugar & 1/3 cup butter softened in mixer
Mix in 2 eggs until blended
Smash 3-4 ripe bananas in separate bowl and add to butter mixture
Add 1/3 cup water and tsp vanilla beat 30 seconds
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Nuts or chocolate chips can be added it desired
Pour into pans and bake 45 minutes and check by inserting a toothpick into the center. It will come out clean if it is done. Cook more as needed.
A good banana bread will be moist on the inside (but not raw) and a little crunchy and browned on the outside. The cooking time can be a little tricky because everyone’s ovens are different. I don’t like to make the bigger loaves because it is difficult to cook the center. I usually do the medium or small pans. It also freezes real well and can be pulled out at a moments notice to eat.
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