If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I think I made this banana bread about three times a week in high school. It never gets old. My friends prefer it with chocolate added, but I like the original version best. —ChristineB
Makes one loaf
- 3 overripe bananas (the blacker the better, unless they're moldy!)
- 1 cup light brown sugar (packed)
- 8 tablespoons butter (unsalted), at room temperature
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 cup chocolate chips (optional)
- Preheat oven to 350 degrees; move rack to lower-middle position. Generously grease a 9 x 5 inch loaf pan.
- Beat bananas with an electric mixer until smooth. Add brown sugar, butter, and eggs, and mix until completely incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients, and beat until smooth, scraping down the sides and bottom of the bowl as needed.
- Stir in the walnuts and/or chocolate chips, if you're using them.
- Pour batter into prepared pan, and bake for one hour, or until bread is a deep brown and an inserted skewer comes out clean.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.