We thought we must have already posted my wife’s banana bread recipe but realized we did not. This time, she made it from red bananas instead of regular bananas. The red bananas have a denser sweeter texture. When using regular bananas my wife found the the bread tasted best if the bananas were extremely ripe–as in almost completely black. On a number of occasions, I saw the blackened bananas sitting in a bowl on the counter and went to throw them out. My wife would object claiming they were almost ready for banana bread. Another technique she used was to freeze the ripened bananas (after peeling) until she had enough to make the quantity of bread she wanted. This is a classic quick bread which she has been making for long time and we have been enjoying as a breakfast bread.
This post is mostly to have her recipe on line so that she can refer to it easily. Beside using red bananas, she added pecan nuts.
She let it cool down just a bit before removing the loaf from the pan.
Bananas add flavor as well as moist texture without adding too much fat.
3 cups All Purpose flour
2 Tsp. salt
2 Tsp. baking soda
2 cups mashed bananas
2 cups sugar
1/2 cup butter melted
2 Tsp. vanilla
Toasted pecans, chopped (optional)
In a bowl stir together the flour, salt and baking soda. In another bowl, stir together the remaining liquid ingredients. Mix the liquid ingredients with the dry ingredients. Pour into a greased loaf pan (this recipe makes 2 loaves). Bake in a 325 F oven for 50 to 60 minutes until a wooden skewer inserted in the middle comes out clean. Let cool in pan for 10 minutes then remove from the pan.
As far as I am concerned this is the best banana bread! It is moist, sweet, and tastes of vanilla and bananas. Over the years, my wife has tried other recipes but keeps coming back to this one. It tastes great in the morning with a cup of coffee.