Many moons ago I posted my “famous” banana bread on the Curvy Girl Guide. I’ve recently had a few people look for the recipe over here, so I figured I’d oblige. I started making this bread as a kid (I was desperate to bake something, my Mom found this recipe, history was made). I get a lot of requests for this bread when I offer to bring a baked good to a get-together, which in my opinion is the highest form of praise.
This bread is dense, moist, and slices well. I’ve recently discovered it is toddler-approved, in case that matters. My Dad likes to cut a slice, warm it up and spread it with butter, I like it room temperature all by its lonesome. If you don’t have frozen over-ripe bananas, you can use ones from the counter, just make sure they are really ripe. Oh, and if you are into bread baking, might I suggest Emile Henry ruffled loaf pans? They are tops.
5.0 from 1 reviews Print My “Famous” Banana Bread Author: Daisy Recipe type: Quick Bread Prep time: 20 mins Cook time: 55 mins Total time: 1 hour 15 mins Serves: 2 loaves
- •1 cup of butter, softened
- •2 cups of granulated sugar
- •4 eggs, well beaten
- •6 brown bananas, frozen and thawed (in the peel) for 1 hour
- •1 tsp salt
- •1 tsp baking soda
- •2.5 cups of flour
- •Optional: 1 cup of chopped pecans or 1 cup of semi-sweet chocolate chips (or ½ cup of each)
- •2 loaf pans & your oven preheated to 350 degrees
- Preheat oven – 350 degrees.
- In large mixing bowl, combine butter and sugar until light and fluffy.
- Add your eggs and mix well.
- Snip the top of each thawed banana with kitchen scissors and squeeze insides into the mixing bowl (this is the trick to decadent bread).
- Mix until combined.
- In separate bowl stir together flour, salt and baking soda, then add ½ cup at a time into the batter with your mixer running on a low speed.
- Add pecans or chocolate chips at this point if you like your bread with a little something extra.
- Mix until combined, but don’t over mix- with flour and eggs in the batter you don’t want to toughen it up.
- Pour batter evenly into two lightly greased loaf pans and bake at 350 degrees for 50 minutes or until a knife inserted in the center comes out cleanly (stoneware pants might require up to 15 minutes longer than metal).
- Cool in pan for 10 minutes, then remove and cool on rack for at least one hour. The outside will be dark, but the inside will yield a dark golden speckled bread that is dense and rich.
- Enjoy!
