Tried & True -- but time to try something new

Up until now, I had one banana bread recipe that I always used. It was ripped from a bag of bulk ripen bananas that I got once at the store -- you know -- the paper bag with a handle that has random single bananas that the store is selling at a discount to get rid of. It worked well... I didn't quite have it memorized, but remember the basic ingredients. Today I went to make banana bread for the neighborhood kickball that happens most Monday evenings and I couldn't find it! I used handy dandy google to help me. I found a recipe on allrecipes.com that resembled my favorite - but wasn't exactly. The biggest difference was the use of brown sugar as opposed to white sugar. There was also a measurement for the bananas as opposed to quantity. I decided to give it a go.

Well... I am thrilled to tell you I have a NEW tried & true banana bread recipe. It was so good... so moist and yummy. I did add some vanilla to it - as well as some chocolate (milk chocolate - it was all I had). 

Banana Banana Bread

Prep Time:
15 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 20 Min

Servings  (Help)

 Original Recipe Yield 1 - 9x5 inch loaf

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 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.