Old Fashioned Banana Bread

Tried and True Banana Bread!!

What to do with ripe bananas? I love bananas, but can’t eat them everyday, so I often have bananas that are too ripe, so Banana bread is one great way to use them up, rather than throw them away.

I found this recipe in an old Better Homes and Gardens cookbook, and once I found this recipe, I have never used another one. I read about them, but this particular recipe is so flavorful and moist.

Growing up in the Midwest, and particularly on a farm, butter was plentiful and used a lot. So, I need to spread lots of butter on my slices of banana bread. As they say, everything is better with butter!!

Ingredients

2 Cups Flour

1 ½ Teaspoons baking powder

½ Teaspoon baking soda

½ Cup butter

1 Cup Sugar

2 Eggs

1 Cup mashed bananas

1 Teaspoon lemon juice

Preparation

Pre-heat over to 350 degrees. Butter and flour (or use spray like Pam) 1 – 9x5x3 pan or 3 – 5/12x3x2 pans and set aside.

Combine the flour, baking powder and baking soda in a small bowl. In a larger bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat until fluffy. Add eggs, one at a time, and mix well. Add the mashed bananas, milk and lemon juice, and beat until mixed. Add the flour mixture and beat until combined. Pour batter in the prepared pan(s).

Bake for 45 to 50 minutes for 1 pan. If using the smaller pans, bake for 30 minutes and then check for doneness inserting a toothpick and it comes out clean. Bake at 5 minute intervals if bread is not done.

This bread freezes very well. It also tastes better after it is completely cooled.