My mom always makes the best banana bread. One of her tricks is that when bananas start to turn brown, she pops them in the freezer and saves them for making banana bread. I have followed in her footsteps and throw my overripe bananas in the freezer, and when I have a whole slew of them, I take a morning (or in this case maybe an entire day), and make batch after batch of banana bread! Yum!
What I love about my mom's banana bread recipe is that the bread is "dense". I know that sounds weird, but I have never tasted banana bread like hers anywhere, and anytime I have other banana bread, it just makes me appreciate my mom's even more.
If you would like to try her recipe, here it is. If you do, please leave me a comment and let me know what you think of it.
Mom's Best Banana Bread EVER!
Preheat oven to 350 - grease/spray loaf pan.
Beat 1/4 C soft butter or marg., 1 C sugar & 1 egg until smooth.
Add 1 C mashed ripe banana (you can always use more - I usually use about a cup and a half because I have so many bananas to use!), and 1/2 C milk. Mix well.
Mix 2 1/2 C Flour, 3 tsp baking powder, and 1/2 tsp salt. Beat together until well combined - batter will be thick. If adding chocolate chips, I add a half bag here.
Pour into pan and smooth top with spatula.
Bake 1 hour, let cool on wire rack 10 min, turn out and let cool completely. Wrap in foil - refrigerate or freeze. ENJOY!