This is one of those traditional recipes handed down through the generations that just keeps proving to be a favorite. I’ve had other banana bread recipes and many of the new more jazzy renditions are delicious but this recipe brings back special memories.
Makes 1 loaf
Prep time: 10 minutes
Total time: 1 hour 10 minutes
Ingredients:
Preheat oven to 350 degrees F. Grease bottom of a loaf pan. Sift together flour soda and salt. Cream together butter, sugar and eggs until blended. Add bananas and pecans. Add dry ingredients to banana mixture. Spread batter in pan. Bake until center tests clean about 45-50 minutes. Remove from oven and cool 10 minutes, remove from pan. Cool completely before slicing
Cooking wiser:
See baking tips for quick breads
The bananas should be very ripe
You can use self rising flour and omit baking soda and powder
Make it your own
Add to bread your choice of either:
1/3 cup fresh blueberries
1/3 cup dried cranberries
Use almonds and 1/3 cup dried apricots
Glaze top of bread with lemon glaze
Add 1/3 cup mini chocolate chips to the top of the bread prior to baking
Decrease sugar to 1/4 cup and add 1/3 cup molasses