I love sweet breads. Over the years I’ve tried many different banana bread recipes, but this by far is one of the best. It’s very simple and makes 2 loaves at once. Often I have cut the recipe in half, which is easy enough to do. But if you have all the ingredients, you might as well makes the two loaves since banana bread freezes so beautifully.
Banana Nut Bread
1 cup real butter, softened (2 sticks)
2 cups organic sugar
4 eggs (cage free if you please)
1/4 tsp. salt
2 tsp. baking soda
4 cups flour (1/2 unbleached + 1/2 whole wheat)
6 large, very ripe bananas, mashed or pureed
1 cup pecans, finely chopped (optional)
Pecans, for garnish (again, optional)
Preheat oven to 275* degrees. Grease two loaf pans and set aside. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture. Add bananas and nuts. Pour into prepared pans and bake for 1 1/2 hours. Additional pecans may be sprinkled on top of loaves prior to baking, if desired.
Yield: 2 loaves; 24 servings
This is a great way to use up extra bananas. Just before they go completely bad (or in my case just starting to brown because I only like my bananas green) you can freeze them until ready to use for this recipe. Sometimes I pre-puree them, other times I don’t. Either way, a frozen banana can only be made into awesome banana bread. It just can’t go wrong