I’ve been making this banana bread for years. The fun part about it being that it started as a “real” recipe, but I’ve modified it so much over the years that I eventually gave up on the penciled-over version and typed up my own. My family loves this bread and I hope you’ll like it, too.
by Jennifer Ofenstein
1/2 c. or 1 stick of butter, room temp
1 cup sugar
1/8 tsp salt
1 tsp baking soda
2 cups flour
3 ripe bananas (the riper, the better!)
1/2 cup chopped pecans or walnuts
Spray or grease one loaf pan. Preheat oven to 275 degrees F.
Cream sugar and butter together. Add eggs one at a time, stirring well after each addition. In another bowl, mix together dry ingredients. Stir into sugar/butter mixture. Stir in ripe bananas, gently mashing them into the bread mixture as you go. If using a mixer, briefly use the lowest setting, making sure not to over-mix; the bananas should be a little lumpy. Stir in nuts.
Bake for 90 minutes. Cool on a wire rack. Eat warm, room temp or toasted with butter. Cool completely before storing.