This is recipe has been in our family for decades, each generation adding new twists to make it their own.
**Most important tip: When your bananas are overripe and you think you should throw them away – just put them in a freezer zip lock bag and freeze – with the skins on. Then when you are ready to make the bread, let the bananas thaw out over night, and you’ll get the special banana oils that make the bread extra moist and tasty. So, whenever you may think about throwing away bananas, freeze them for your next batch of banana bread.
Blend until creamy:
2/3 cup butter
2 cups sugar
3 ½ cups flour
4 teaspoons baking powder
½ teaspoon baking soda
8 bananas (or more-depending on banana size) so that you have at least 2 cups of banana pulp and then add it to above mixture
Beat batter until smooth
Pour batter into greased bread pans (large). Makes 2 loaves.
Bake at 350 degrees for 1 hour – check at 50 minutes for doneness
To reduce overbrowning, loosely cover with foil after baking for 35 minutes
For those who enjoy nuts, add 1 cup of your favorite.