I love this banana bread recipe. Sometimes I try to keep everyone from eating all the bananas so a few can get overly ripe to make it.
You want your bananas looking pretty brown (almost black), never use a banana that has any green left on the peel. This only makes one loaf so you will have to double or triple it if you want more. If you have lots of ripe bananas and make extra loaves, they can be frozen. You can place them in an airtight freezer bag or double wrap them in plastic wrap and foil.
This banana bread is soft and moist on the inside with a slightly crisp crust. When it is baking, your whole house smells amazing. I know most banana bread recipes insist you wait until the bread is completely cooled before cutting a slice, but I never can wait. I always cut a slice while the bread is still warm and smother it in butter. It is pure home-baked goodness!
- Mix together everything but the flour and bananas until smooth. Slowly blend in flour, then add the bananas (and walnuts if you are using them). You can mix in the bananas as much or as little as you like, depending on if you want chunks of banana or just the banana flavor. Spray a regular size bread pan and fill with batter. Bake at 325 for 60 minutes. You want to be able to put a knife in the middle and have it come out clean.