All Recipes has a banana bread that is very popular that I hadn’t tried yet, called banana banana bread, because you use twice the number of bananas. It makes sense to me, although I think if you are going to call something banana bread, it should already have more than just a couple of old, overripe bananas in them. It should be screaming banana, imo.
When I make Banana bread, I don’t usually have an old standby recipe, and I usually add a lot of different things in it, depending on my mood, like coconut and/or berries, or chocolate chips. Cooking Light magazine had a good feature a few years back on low-fat versions that had lots of different ingredients in them. But this is so simple, which I like. This just may become my new standby recipe.
I doubled the recipe below, and used a pullman loaf pan, which called for about a dozen bananas, but if you don’t want a big loaf (or don’t have that many bananas!) use a 9 by 5 loaf pan:
Banana Banana Bread
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
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 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.