Banana Bread

This is one of those recipes that is so simple yet so amazingly good, that you keep thinking there has to be more to it. It's hard to mess up sweet breads like this, but this is the best of the best. There is something magic in its simple ingredients, and when I experiment with it, I always find I still like the original best!

This recipe makes 12 muffins, or one big loaf.  I like to do the muffin route because it makes for a quick grab and go breakfast that the loaf style just doesn't cater to.

1/2 c butter
1 c sugar
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1 1/2 c (about 3) over ripe bananas, mashed
2 c flour
1/2 c nuts (optional...like pecans)
1 tbsp cinnamon
1 tbsp brown sugar

Cream butter, sugar & eggs. Add salt & baking soda; mix well. Beat in the bananas. Add the flour. Stir in nuts if using. Sprinkle the cinnamon and brown sugar over the top of the muffins/loaf as evenly as you can.           

 

Pour into greased muffin tins about 2/3 full, or a LARGE buttered loaf pan (mine measures 4 1/4" x 8 1/4" on the bottom, 5 1/2" x 9 1/2" on the top, 2 3/4" tall.) If pan is not big enough, it will not cook all the way in the center. If you have a smaller pan, don't use all the batter in one pan.           

 

Bake at 350 degrees F for about 45- 60 min., until toothpick inserted in the center comes out clean.

Let cool 5-10 minutes before loosening sides and inverting, letting it cool the rest of the way on a cooling rack.           

 

Great out of the oven, even better the next day, if it doesn't get eaten first! Wrap up after it cools completely to keep it moist.