Banana Bread
Thanksgiving has come and gone (hope you all had a lovely Thanksgiving!) and I don't know about you, but we have been having a pretty mild late fall compared to other years. This is going to be our first Christmas in the new house so we were super excited to start decorating it for the holidays. I think we did a pretty good job, don't you think??
A few days ago we finally got our first snow, and it was actually a significant snow, probably about 4 inches. One of my favorite things on a snowy day, besides soup, is some kind of homemade bread...especially banana bread. There is something just so comforting about it, especially when it is still a little warm. My mom would make us banana bread all the time and we would always fight over the end pieces (because those are the best!). Luckily I don't have anybody to fight over the end pieces with so they are all mine :)
This is a pretty standard banana bread recipe and it's super easy. It's also nice that it doesn't require a lot of ingredients, I actually wasn't even planning on making it, but I had all the ingredients already and some over ripened bananas that I was probably just going to throw away, so I made some. Give this recipe a try and let me know what you think in the comments, it's definitely a winner in my book!
Banana Bread
Prep time: 15m | Cook time: 1h 5m | Total time: 1h 20m | Yield: 1 loaf
Ingredients
-
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cup overripe bananas, mashed
Cooking Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- 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.
- 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.
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