We buy a lot of bananas, a lot. There is this local store that always has them for super cheap; 30 cents a pound, 6 pounds for one dollar, cheap like that. *If you are ever in the Erie/Temperance MI area, check out Ciolino’s.
Anyway… so we always have banana’s in my house. Sometimes they get eaten, sometimes they sit and get extra ripe, perfect for banana bread.
Personally, I don’t like it.. its a combination of texture and taste, I think its too (moist) I suppose. But, my kids, husband, and mother-in-law love it. I usually make multiple loaves; one with pecans, one without. Sometimes I’ll add strawberry pieces, that’s my husbands favorite.
Here is what you’ll need:
- 8 Tbsp unsalted butter
- 1 cup sugar
- 2 eggs
- 3 mashed bananas
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 cup all purpose flour
- 1/3 cup pecans (optional)
Like I said, you can throw in strawberries (to have strawberry banana bread) as well, you just need to add in a bit more flour, other wise the bread is too moist and wont set up properly.
- Pre-heat oven at 350F
- Grease loaf pan
- Cream together your butter and sugar
- Stir in eggs and bananas
- Slowly mix in your dry ingredients (salt, flour, baking soda)
- Fold in pecans (strawberries, walnuts, etc.)
- Bake for 45-50 minutes
This makes one 9 1/2×5 loaf or three mini loaves
Its a very simple recipe, my kids love to help out by mashing the banana’s and pouring into the pans.
If you add additional fruit pieces, it may make the bread a bit tart so be ready for that.
Hope you enjoy!