https://www.cutoutandkeep.net/projects/brown-banana-recon-banana-bread/versions/1 • Posted by Candice C.
I make banana bread like ofenjen's recipe all the time! There's always 1 or 2 "yucky" bananas left at the end of the week that everyone refuses to eat so I throw them in the freezer until I have enough for a full recipe... which for me is always a double-recipe. When they're ready to use I thaw them outside for just a bit and all I hafta do it squish them out of their skin and into the bowl - no mashing!<BR><BR>4 C flour<BR>2 - 3 C sugar (depending on how sweet ya like it)<BR>2 tsp baking soda<BR>3 eggs<BR>6 bananas<BR><BR>mix the flour and baking soda together, then in a separate bowl, mix the rest up and let the sugar dissolve a bit before adding the flour mix. don't mix it up too much, leave a few lumps or it'll be kinda dense after it bakes. Grease up your pans, divvy up the batter - I fill mine a bit shy of halfway up, and bake @ 320° (300° for dark/non-stick pans) for 45 minutes - 1 hour. Smother the top (and sides and bottom if they came out kinda hard) with butter, take it out of the pan and wrap it up in plastic wrap. when it's cool, cut it up and store in an airtight container.
I make banana bread like ofenjen's recipe all the time! There's always 1 or 2 "yucky" bananas left at the end of the week that everyone refuses to eat so I throw them in the freezer until I have enough for a full recipe... which for me is always a double-recipe. When they're ready to use I thaw them outside for just a bit and all I hafta do it squish them out of their skin and into the bowl - no mashing!<BR><BR>4 C flour<BR>2 - 3 C sugar (depending on how sweet ya like it)<BR>2 tsp baking soda<BR>3 eggs<BR>6 bananas<BR><BR>mix the flour and baking soda together, then in a separate bowl, mix the rest up and let the sugar dissolve a bit before adding the flour mix. don't mix it up too much, leave a few lumps or it'll be kinda dense after it bakes. Grease up your pans, divvy up the batter - I fill mine a bit shy of halfway up, and bake @ 320° (300° for dark/non-stick pans) for 45 minutes - 1 hour. Smother the top (and sides and bottom if they came out kinda hard) with butter, take it out of the pan and wrap it up in plastic wrap. when it's cool, cut it up and store in an airtight container.