Although this is technically my grandma’s recipe (recipe dated 5/15/1976), it is NOT my family’s traditional banana bread recipe. The family fave will be made/blogged about/recipe shared very soon my friends. This recipe is also delicious, but it’s a bit more bread-like than cakey. It’s a great recipe to add chocolate chips to because the batter is thick enough to hold the chips in place.
First you take 2-3 very mushy nanners and mush them some more!
Make sure all the big chunks are smooshed!
Then cream 1 stick room temperature butter, 2/3 cup sugar, and 2 eggs. I crack the eggs into a different bowl first and then add them one by one. Although it’s tedious, last week I had a bleeder and my whole batch of cookies was ruined. 😦
In a separate bowl, combine all of the dry ingredients. (I don’t have a pic of this because you should get the idea).
I always add a bit of cinnamon to my banana bread, your call.
Slowly combine all of your ingredients…this is the point where you would add some chocolate chips or walnuts.
Bake at 350 degrees for about an hour.
Makes 1 loaf:
1/2 cup room temp. butter
2/3 cup sugar
2 eggs well beaten
2-3 mashed bananas
1/2 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1 and 3/4 cup flour
(cinnamon and vanilla optional–to taste)