This banana bread is a family faviourite recipe. It's soft and moist. You can choose to add in chocolate chips, walnuts or leave it plain. My husband prefers it plain with butter and I like it either plain or with chocolate chips and no butter. It's moist enought that you don't need it.
I usually make two loaves at a time as I have two loaf pans. If I'm going to bring out all the ingredients and dishes then its just as easy to double the recipe. I've also made two loaves when I've had five bananas instead of six and it works.
I use bananas that I've stored in the freezer that have gone too brown for anyone to eat. I will store them as they are in their peel in the freezer and then thaw them in some warm water. If I'm really organized I'll take the banana out of the peel prior and put it in a freezer bag. That way you can thaw them and mash them with your hands right in the bag. Just make sure to freeze the bananas in threes so that you don't have to try and pry them apart before mashing.
In the picture below, the loaf on the left has chocolate chips and the loaf on the right does not.
Banana Bread Recipe
½ cup butter or margarine
1 cup granulated (white) sugar
3 bananas (mashed and very ripe)
1 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
Preheat oven to 350 degrees. Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in.
In second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture stirring only to moisten. Transfer to greased 9*5*3 inch loaf pan. Bake in 350 degrees oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap when cool to store.
Yield 1 loaf.
Optional: 1 cup chopped walnuts
BANANA CHIP BREAD: Add ¾ cup semi-sweet chocolate chips.
Add the walnuts or chocolate chips to the dry ingredients if you choose to add them.