Ok, where was I? Oh yes. Never loved banamana bread. That is until my sister-in-law, Kimberly, made some of THE MOST DELICIOUS BANANA BREAD EVER.
It was so moist and had the best sugary top. Yummy. So, now I make banana bread all the time. The recipe is quick and easy, and I always have ripe bananas on hand, because we always forget to eat them. I usually make some to eat right away, and then freeze a couple of loaves to save for a quick treat later.
First, I mash the bananas. Then, I ask my husband to stop taking pictures, so he can mash them for me. I am the weaker vessel after all. One tip that Kim gave me was to use slightly firmer bananas; she said that when she used bananas that were really soft, the bread wasn't as good.
Then I set aside my excellently mashed bananas, and mix my butter, sugar, and eggs.
Thanks again, Jason and Jenifer; this has been one of the best gifts ever!
Add the flour, baking soda, and salt.
Once mixed, add the bananas.
I doubled my recipe because I am going to give a few loaves away to some very gracious friends who helped my husband with a major leak in our front yard ("anyone who digs deserves banana bread" has always been my philosophy), so I had 8 mini loaves in my batch. A normal size batch would give you 2 larger loaves or 4 mini, but I recommend using mini, because it bakes more evenly and puffs up more.
Sprinkle liberally with cinnamon and sugar.
I baked mine at 350 degrees for 27 minutes.
Mmmm. Banamana bread...