banana bread {recipe}
For some reason I always find myself with extra bananas. We purchase in bulk to keep up with our everyday smoothies, but sometimes we get a little ahead of ourselves and we don’t get to them before they start to over-ripen. I secretly get excited when this happens because it means that I get to make this delicious banana bread recipe! I don’t love nuts, so the banana flavor really shines in this recipe. I usually try and make one before we have guests arriving so that I can slice up the loaf and add it to their welcome baskets we place in their guest room. That way they can enjoy it as an afternoon snack or early breakfast and they don’t feel like they have to wait for us to eat 🙂 I can’t wait to hear how you like it!
{banana bread recipe}
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I only had three, but I would recommend 4-5)
* preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan
* in a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan
* bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack
I love to serve mine for breakfast with coffee or tea. Enjoy!
