This is THE recipe that I have memorized and made a gazillion times. Everyone in my family makes this recipe. It comes from a family cookbook that my cousins put together in 1977.
This banana bread comes together in a snap and it is the perfect way to use up those ripe or over-ripe bananas.
It is moist and dense and sweet and banana-y and all sorts of good things. It also lends itself to all different kinds of add-ins. Some of the add-ins I have tried are chocolate chips, walnuts and pecans. Serve it plain, with butter, with cream cheese, as is, or toasted. Its all good!
Billie and Kathryn’s Banana Bread
Makes one loaf
3 ripe bananas, 4 if small
1 cup sugar
1/4 cup butter, melted
1 1/2 cup flour
1 tsp salt
1 tsp baking powder
Preheat oven to 325º. Spray a loaf pan with cooking spray.
Place bananas in bowl of stand mixer. Beat on low speed until thoroughly mashed. Add sugar and egg and mix until combined. Beat in melted butter on low. Add dry ingredients and mix on the stir setting until combined.
Pour into greased loaf pan and bake for 1 hour or until center is set.