Banana Bread

 


Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1 tsp baking soda
  • 3 ripened bananas, mashed
  • 1/2 cup oil
  • 1/2 tsp salt
  • 1 & 1/2 cups flour
  • (optional) 3/4 cup nuts or chocolate chips
Yield: One loaf

Source: Lee-Anne's mom

Directions:
  1. Preheat oven to 350
  2. Mix together all ingredients in one bowl
  3. Pour into greased or lined loaf pan
  4. Bake for 1 hour
Description:

With this, we sort of complete my collection of potluck sweets, the others being the blueberry tarts, pumpkin tarts and pumpkin bread. To complete my potluck contributions, I'd have to add the savory options, those being coleslaw and taco dip. 

Banana bread is a great solution for when you've accidentally let some bananas get overripe, since this recipe actually works better when they have turned soft and brown. In fact, if you have a day of prep, some fresh bananas, and a desire to bake the next day, just put the fresh green/yellow bananas in the freezer and they will brown overnight, which will result in a better loaf.

If you want to make more than one loaf, just multiply the ingredients on this list. I made two loaves recently.

I put pecans and walnut halves in my most recent loaves, but you can put chocolate chips if you like. Or, you don't have to put anything and just enjoy the banana bread for what it is. Or maybe you could put both, or even something else you thought up.

I used to have my own recipe, but I lost it, so that's why I'm using Lee-Anne's mom's recipe (she gave me permission to post it). I think mine was pretty similar. I liked her's because it uses three bananas per loaf. From what I can see online, recipes vary between 2-3 bananas, many suggested two bananas with some percentage of a third. Who stores partial bananas?

My loaves were a little browner than I'd have liked, but the taste was still good. I think my oven is a bit hotter than the setting suggests. You just need to know our oven.

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