Prep 15 mins
Cook 1 hr
This was my mother-in-laws recipe. She was a fantastic cook and was probably my main source of instruction when I was learning to cook. After this bread cools I like to wrap it in plastic wrap and store in the refrigerator. If you do this you will not have a crispy crust - it will be very moist. Then I like to take a slice off, butter it and pop it into the microwave for a few seconds. Yummy!
- 473.18 ml sugar
- 4 eggs, beaten
- 709.77 ml flour
- 4.92 ml salt
- 78.07 ml butter, softened
- 709.77 ml ripe bananas, mashed, about 6 medium
- 9.85 ml baking soda
- 4.92 ml vanilla extract
- Preheat oven to 350 degrees.
- Mix all ingredients in a bowl.
- Pour into 2 greased loaf pans.
- Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
- When slightly cooled, remove from pans.
I made half the recipe to have only 1 loaf. I used half the sugar (1/2 cup). It was perfect. The bread has a great taste and is so moist. Thanks Okiegirl :) Made for the best of 2011 cookbook tag game
I only made one loaf and could kick my behind for not making two. This was an excellent banana bread. So moist and flavorful. I'll definitely make two next time. Thanks for sharing. Made for PAC Spring 2011 :)
This is a wonderful banana bread recipe. Very moist and easy to prepare. I will most definitely be making it again in the future. I made one loaf & 48 mini muffins (mini muffins cook for only 17 minutes). My 2 1/2 year old toddlers devoured the muffins, thank you so much for posting! Made for Alphabet Soup Tag.