This is my favorite banana bread recipe, and one I’ve cherished for years. It’s one of those classic recipes that start with rote, just like a good pie crust or chocolate chip cookie recipe.
This bread first comes to mind when I have a banana split leftover on the counter, and the bread is in constant rotation in my freezer stash.
Did you know that you can use an electric blender to puree bananas? Cut the peeled bananas into large chunks or chop them into large chunks and put them in the bowl of a blender, or use a regular mixing bowl and a hand blender.
Begin whisking on low speed, then gradually increase to medium-high speed as the bananas break down into mashed bananas.
Transfer the bananas to another bowl and use a mixing bowl with the butter and sugar. (No need to clean it up – some leftover mashed banana is fine.)
°1/2 cup of butter
°1 cup of sugar
°2 beaten eggs
°4 bananas, finely mashed
°1 1/2 cups flour
°1 teaspoon of baking soda
°salt 1/2 tsp
°1/2 teaspoon vanilla
*How to make it :
Cream with butter and sugar.
Add eggs and crushed banana.
Sift together flour, soda and salt. Add to the cream mixture. Add vanilla.
Pour to a greased & floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well and refrigerated.