Besides banana muffins, banana bread is one of my favorite things to make with ripe bananas. This bread comes together quickly, and the house smells wonderful while it bakes. I love to eat it for breakfast, and its great for a quick snack while I’m at work. This recipe can easily be made healthier by swapping out the butter for applesauce, and using whole wheat pastry flour instead of all-purpose. Also, while the recipe calls for 2 1/3 cups of mashed banana, you can make it with less banana if you don’t have that much on hand, it just won’t be as dense.
Yields: 1 9 inch loaf
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
Preheat oven to 350 degrees F (175 degrees C). 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. Gently stir the banana mixture into the flour mixture, being careful not to overstir. (Which can cause the bread to be tough). 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.