Mom Cooper's Banana Bread

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!

• Ready In: 1 hr 15 mins
• Serves: 20
• Yields: 2 loaves

Ingredients

• 2  cups sugar
• 4  eggs, beaten
• 3  cups flour
• 1  teaspoon salt
• 1⁄3 cup butter, softened
• 3  cups  ripe bananas, mashed, about 6 medium
• 2  teaspoons baking soda
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl.
3. Pour into 2 greased loaf pans.
4. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
5. When slightly cooled, remove from pans.