When I was growing up, we always had some type of baked good or fresh fruit to snack on. When my foster mother would buy fruit, she would usually buy way too much and it would end up going bad before we could eat it all. You see, when she went grocery shopping, she meant business. You know how the produce worker brings out the big box of apples and oranges to empty on the big fruit tables/displays in the produce section? Yeah, she bought the whole box. Apples, oranges, bananas, you name it! Now we tried to eat as much fruit as we could, but eventually the apples would start to get wilted, and she would start to complain that we weren’t eating enough fruit. We were trying though! Thankfully, when the bananas would start to go brown, she wouldn’t complain as much. She’d just peel them and put them in the freezer. Then eventually, when our freezer was getting too full of bananas, she would bake banana bread.
This is not her recipe (she had quite a few different versions), but this is the recipe that our family always makes. Our youngest kid would eat bananas for every meal if he could, and he is constantly asking for banana bread so we find ourselves making this banana bread at least once a month.
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- 2 Cups Flour
- 1 tsp Baking Soda
- 1/4 tsp salt
- 1 Egg
- 1 1/8 Cup sugar
- 1/2 Cup Melted Butter (not margarine)
- 2 TBSP Milk
- 1/2 tsp Vanilla
- 3 Bananas
- Preheat oven to 325 degrees
- Mix flour, baking soda & salt in a small bowl and set aside
- Mix melted butter, sugar & egg in a mixer until fluffy
- Add the dry ingredients to the wet and mix well
- Add milk, vanilla & bananas and mix well
- If you want to add walnuts or chocolate chips, add now (I just dump some in until it looks like enough)
- Pour batter into a greased loaf pan and bake for 50-75 minutes, or until a knife comes out clean