Prep 10 mins
Cook 55 mins
This is one of the moistest banana breads I've ever had. This recipe was sent by my father to my mother when they were dating back in the early 60's. My dad had found it in a newspaper. It's been a family favorite, and very few banana breads even compare, in my opinion. It's also a really good way to use up overly ripe bananas.
- Cream butter and sugar until light and fluffy.
- Beat in egg.
- Blend in dry ingredients, then add bananas.
- Pour into greased, floured loaf pan.
- Bake at 350 for about 55 minutes, or until a toothpick comes out clean from the center. A dark loaf pan seems to work best.
great recipe. I made four mini-loaves and put fresh granola, huckleberries and pecans on different ones - delicious!
This was absolutely perfect banana bread! I had no problems with mixing as the reviewer below. I will definitely be making this again and again, my family all loved it, thanks for sharing!
OK Something went horribly wrong here with this recipe. After I added the dry incredients, it was as if I was mixing cement. It was like a rock. In a panic, I added 1/2 cup of milk to the recipe and then it was fine. I THINK SOMEBODY OMITTED THE LIQUID HERE. The recipe turned out beautifully after I did this. Delicious. Please fix this so no one else goes through what I did.