Banana Banana Bread

I knew I was going to like this one when I found it on Allrecipes.com.  It was reviewed by 2,857 people (more than I have ever seen for one recipe on that site!) and received an average score of 4.5 out of 5 stars.  The people who gave less than 5 stars really didn’t have a reason for doing so, either.  Their explanation didn’t really give any details on what kept it from being a 5.  The only thing I would change when I make this next time would be to add a little vanilla or cinammon to it, as one reviewer suggested.  For the first time, I wanted to make it just as the recipe said.  One thing worth pointing out also, as another reviewer did, was that the recipe does call for a lot of ripe banana.  In order to get the 2+ cups that it calls for, I needed all 6 of my ripe bananas.  (Thank goodness for Josh’s picky stage at the moment!)  This made a great breakfast for Josh– I’m sure the boys (and girls) would love it too!

**Note: My loaf pan is 10 x6, so I adjusted my bake time a little bit.

Banana Banana Bread

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cup mashed, over-ripe bananas

Preheat oven to 350.  Lightly grease a 9 x 5 loaf pan.  In a large bowl, combine the flour, baking soda, and salt.  In a separate bowl, cream together the butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture, stir just until moistened.  Pour batter into prepared loaf pan.  Bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.  (Try the toothpick in a few areas– if you stick it in a banana chunk, it will look underdone.)  Let bread cool in pan for 10 minutes before turning out onto a wire rack.

~ by The O'Briens on March 31, 2008.