The truth about this banana bread is that it was one of those moments where you have to shoot from the hip on. We finished off a weekend with TONS of play time for the kiddos with not enough time left in the day to eat bananas, and my hubby got back from his epic cycling relay race from Moab, UT to St. George, UT and he and his crew didn’t have enough time to eat their bananas either.
This meant that we had 17 bananas, give or take. In different stages of decline and all ready to give up their banana ghost SOON! Very soon. It only left one solution: BANANA BREAD.
I should also admit here that I am a bread snob. Not the bread snob that can actually MAKE really great bread, but the kind of snob who likes to EAT really great bread and make snide remarks about sub-par loaves. The kind of bread snob who likes to COMMENT on others’ banana bread, but who does not have their OWN killer, kick ace, keeee-eiiiii banana bread recipe.
My mother-in-law does have that kind of a recipe! However, I could not for the life of me find her recipe! So I googled “best banana bread recipe”. This is the recipe at the top of the search. Congratulations to you food.com. You are the winner of the google banana bread algorithm recipe search!
This recipe is good. It is really, really good. I also love that it is SIMPLE. So so simple and straightforward, even down to the measurements of the ingredients. I also love the fact that the recipe calls for 4 bananas for 1 loaf. Some banana bread recipes only call for 2 or 3. This one is a solid 4, and that was great because after I’d culled through our abundance of brown bananas I found 8 passable candidates.
I went right on ahead and doubled this recipe. Worth a try. Though I am going to get my mother-in-law’s recipe again because it included greek yogurt and it was so perfect. Have a wonderful Wednesday!
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 bananas, finely crushed
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 60 minutes.
- Keeps well, refrigerated.
1. Cream the butter and sugar.
2. Mash the bananas.
3. Beat the eggs.
4. Add the bananas, eggs, and vanilla to the butter and sugar.
5. Combine the dry ingredients– flour, soda, and salt.
6. Add the dry ingredients and mix thoroughly.
7. Bake at 350 for 60 minutes.