Recipe by mersaydees
Based on a recipe from The Western Junior League Cookbook, from the Junior League of Los Angeles, California. I think this is fabulous and looks gorgeous!
Top Review by The Flying Chef
Awesome!!! Made this today to go with a brunch we were having and my oh my did it get some rave reviews.. I upped the ingredients slightly as my family are a bit piggy and wanted to make a large loaf and it did not disappoint.. Even with making a larger loaf they still managed to get through over half of it.. It was tried every which way, warm straight out of the oven, cooled slightly with butter, then my son decided to put peanut butter on it, not my choice I must admit, but they all enjoyed their concoctions. This was one of the most moist and juicy banana breads that I have made and for me it was the best just plain straight out of the oven.. I usually like butter on my banana bread which I may try tomorrow providing there is any left but the moistness of this cake was exceptional and even my mother who hates banana bread loved this and had seconds. It is a wonderful banana bread that is so full of flavour for a totally natural bread that does not have all the other ingredients like nuts and spices, etc.. Just relies on the flavour of the banana coming through.. Gorgeous and we all loved and can highly recommend..
- 1 cup sugar
- 1⁄2 cup butter, softened
- 3 bananas, ripe, mashed
- 2 eggs, well beaten
- 1 1⁄4 cups cake flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
Directions See How It's Made
- Preheat oven to 350 degrees farenheit.
- In large bowl, cream together sugar and butter.
- Add bananas and eggs.
- Sift the cake flour, salt, and baking soda together three times. Blend together the banana mixture and the flour mixture, being careful not to overmix.
- Bake in greased and floured loafpan for 45-50 minutes.