This banana bread is so good, we love it. I don’t know about you, but I always buy bananas as if they were going out of style, not to mention no one in my family will actually eat a ripe banana. They all prefer them to be slightly green, and once they are yellow, it’s all “no thank you”. So, considering all of this and the fact that I buy them in bulk it is inevitable that 1-2, okay usually 3 of the bunch turn a lovely shade of brown. As soon as that happens I put them in the freezer, where sometimes they sit for a very long time. Really they shouldn’t be in there for more than two months, so if you’ve got some in your freezer that have been in there longer, you might wanna toss them out.
So this is really the best banana bread ever its super moist (ugh such a gross word – but damp, wet, humid and soggy don’t seem to hit the mark)
Here is the recipe:
2 cups of flour
1 teaspoon baking soda
1/4 teaspoon of salt
1 stick of butter softened
3/4 cup brown sugar
2 eggs beaten
6 overripe brown bananas – thawed if they’ve been in the freezer, not the liquid just the banana
Preheat oven to 350 degrees
Mix the flour, baking soda and salt in a bowl. Using a mixer mix the butter and brown sugar, when they are mixed together add in the eggs and then the bananas. Then slowly on a low-speed, so you don’t overwork the bread, add in the flour mixture. Then pour it into a loaf pan, I use the Emile Henry Loaf Pan from William Sonoma so I don’t spray it or grease it before, if you use a metal one go ahead and wipe some butter on the edges or spray some cooking oil on it. Depending on what type of pan you use it could take anywhere from 55-65 minutes to cook through, best use a toothpick to see if it is done.