Banana Bread 1

In searching for the perfect banana bread recipe, I was excited to find this at allrecipes.com. It features brown sugar, which I remember being an ingredient in my mother's perfect banana bread! Her bread was dark brown and very moist; heavy even, which is the way I love it! This recipe turned out OK but it was a bit dry, definitely not the moist bread I remember! The bread rose quite high. I doubled the recipe to make two loaves, since I had a whole bag of over-ripe bananas. Still I thought the amount of mashed bananas called for was way too much, so I halved it (as reflected in the ingredients list below). My search continues...

• Ready In: 1 hr 20 mins
• Yields: 12 slices

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter (I used vegetable shortening)
• 3⁄4 cup brown sugar
• 2  eggs, beaten
• 1  cup  mashed overripe banana (3 bananas)

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.