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Author Notes: I used to make this recipe 2-3 times a week in high school, it was so popular! I was literally famous throughout the school for making the best banana bread. I don't know how many generations of women in my family it's been passed down through, but it's definitely a keeper. - ChristineB
Makes one loaf
- 3 overripe bananas (the blacker the better, unless they're moldy!)
- 1 cup light brown sugar (packed)
- 10 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
Breakfast for breakfast, lunch, or dinner.
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Style with a breeze.
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