My Mom gave me this recipe when I still lived at home. I have played with it and changed it a little bit, but it’s still my Mom’s recipe.
The bananas for this recipe are best when they are old, brown and mushy. I let my bananas sit out for at least a week. If I’m not ready to bake bread that day, I put them in the freezer. If they have been frozen the flavor is even better. After they have thawed they have a strong banana liquor scent and flavor. This is awesome for the bread.