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Author Notes: This is the only recipe for banana bread that I have ever used. I’ve been told it’s the best banana bread some people have ever had, and it is by far my favorite banana bread, with or without chocolate chips in it. My mom had this recipe written on an old and very stained note card and I’ve been making it regularly since high school. It works out perfectly for me because when I buy a bunch of bananas, I only eat them when they’re still slightly green, and after even a couple days they’re too ripe for me, so then I just let them sit for a week or two to make sure they’re ripe enough for banana bread! This bread (or muffins) is so moist and not too dense and heavy, which is probably why it’s my favorite dessert (or anytime) bread. It is sweet but doesn’t taste like over-ripe bananas, and it’s the the only banana flavored thing my sister will eat. I hope you enjoy it as much as I do! —Victoria Wei
cup Butter, softened
cups White sugar
Very ripe bananas
teaspoon Baking soda
teaspoon Baking powder
Crushed nuts and/or chocolate chips
- Preheat oven to 350 degrees F
- Cream softened butter and sugar together in large mixing bowl
- Mash bananas in separate bowl and add to butter and sugar mix
- Beat eggs and vanilla and add
- Mix flour, baking powder, baking soda, and salt together in a separate bowl, then add to the wet ingredients
- Add milk and blend in
- Add nuts/chocolate chips if so desired
- Fill 2 muffin pans (12 muffins each pan), a large 9x13 inch casserole dish, or any combo of pans you have (greased)
- Bake for 30-40 min in large pan, or 20-25 min for muffins (or until the center of your loaf/muffins is no longer jiggly, I don’t really follow the exact timing and instead just check on it periodically)
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains