Super happy I can squeak in another post before the wedding and it is all thanks to my mom! She was in town this past weekend and was a huge help on tackling the to do list. We had a really relaxing Sunday and that afternoon I was able to make some awesome banana bread.
The recipe comes from my grandmother, Luly, and in my opinion is the best hands down. We had a bunch of bananas that had gotten overly ripe (sometimes I swear Mike purposely doesn’t eat them so I have to make banana bread) and those really are necessary, especially for this recipe.
The bread is super moist and instead of a hard crust, the outside of the bread develops this sweet, sticky outer layer that is really too good for words!
It’s great plain and cold just out of the fridge or she serves it warmed up in the microwave with a bit of butter–either way its legendary in our family and I’ve got Mike hooked on it too
- 2 c. sugar
- 1 c. butter
- 5-6 really ripe bananas, smashed
- 4 eggs
- 2 1/4 c. flour
- 2 tsp. baking soda
- 1 tsp. salt
- Preheat the oven to 350°. With an electric mixer, cream together the sugar and butter. Add the eggs and bananas and blend until butter and sugar are incorporated. Sift and add the flour, baking soda, and salt. Mix together but do not overmix! It will look like a thick batter at this point.
- Grease two loaf pans and divide the batter between the pans.
- Bake at 350° for 45-55 minutes. It's done when toothpicks come out clean and the top springs back when pressed lightly.
- Let the loaves cool for about 30 minutes in the pan and then wrap in foil and freeze or store in the refrigerator.