So about a month ago I had a massive craving for banana bread. I called my mom and asked for the recipe that we’ve used my entire life. I can tell you exactly what the xeroxed page looks like and where it was in her recipe box. And then she casually told me she got tired of it AND THREW IT AWAY because she didn’t like it anymore.
Heartbroken, I hung up and now wanted banana bread more than ever. With a hankering but no recipe, I scoured my recipe books and the internet. I could remember a couple details about the beloved banana bread recipe from my youth so I began my search for something that matched my beloved recipe as best I remembered. I was able to find one that was similar and that along with my memory of certain ingredients, I was able to reverse engineer the exact recipe (I think!). The banana bread was perfect and tasted just like I remembered. So naturally I took a bunch of pictures and planned on sharing it with y’all the next day.
Then I went and lost the recipe. Again.
Only to find it yesterday. Pregnancy does weird things to you. I half except to find my cellphone in the refrigerator one day soon.
So before I misplace it again, here it is! Banana bread is a perfect loaf to have on hand for a quick yummy breakfast or a delicious afternoon snack. Pair banana bread with your favorite warm (or cool if you’re also living in this heatwave) beverage and you’re set!
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- 4 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 4 eggs
- 4-5 overripe bananas
- 1 tsp vanilla extract
- Pre-heat the oven to 350 degrees F.
- Cream the butter and sugar together.
- Add the eggs, bananas, and vanilla extract. Mix until just incorporated.
- In a separate bowl, add the flour, baking soda and salt.
- Incorporate the dry ingredients into the wet and stir until well combined.
- Pour into 2 greased and floured bread loaf (9x5) pans.
- Bake for an hour or until a toothpick comes clean.
madison brown https://www.madisonbrown.net/