Wanting to make Banana Bread usually takes some planning ahead … but, then again it also doesn’t. It really depends on if you have over-ripened bananas hanging around the house and the impulse to do something fabulous with them. Fortunately this week, I did.
This banana bread is super moist and rich with sweet banana flavor. Yummmmm!
The moist texture comes in part from using brown sugar instead of granulated sugar. My mom used brown sugar when making banana bread as the molasses in the sugar gives the bread a dark, rich color and makes it more moist. As a young girl, I knew I just liked to eat it … brown sugar tastes good.
To get that rich banana flavor, it is a must to start with over-ripened bananas. You know the ones … those spotty, brown bananas that everyone ignores. They tend to stay in the fruit bowl until they are either thrown away or better yet, rescued for other tasty purposes.
Our brown bananas this week were rescued and transformed into this yummy banana bread of deliciousness.
I’m not kidding … this banana bread is super moist and tasty!
- 3 large over-ripened bananas (1½ to 2 cups mashed)
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Dash of salt
- Preheat oven to 350 degrees. Grease 9x13 loaf pan.
- Break apart 3 bananas and mash with a fork. Set aside.
- In a large bowl, cream the butter, brown sugar, eggs and vanilla together.
- Add mashed bananas to mixture and stir until blended.
- Mix dry ingredients, flour, baking soda, cinnamon and salt in a large bowl.
- Add banana mixture to dry ingredients and mix with spoon just until blended.
- Pour into prepared loaf pan.
- Bake at 350 degrees for 45 to 55 minutes or until done. Check after 35 minutes and cover with foil to keep top from burning if necessary. Banana bread is done when toothpick inserted in center comes out clean.
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