Saturday, September 27, 2008

Going Bananas

When Life Gives You Too Many Bananas....Make Banana Bread

It seems we can never eat all of our bananas before they get too ripe for the liking. Consequently I make banana bread almost weekly around here. I love this recipe and have had it for years. I like to double the bananas. The bread turns out super moist.

Kelley's Banana Bread

  • 2 c. sugar
  • 1 c. oil
  • 1 tsp. allspice
  • 3 bananas, mashed (I double the bananas)
  • 4 eggs
  • 2 1/2 c. flour
  • 1 t tsp. salt
  • 2 tsp. baking soda

Combine all ingredients. Bake at 350 degrees for
45 t0 50 minutes. Makes 2 loaves.

Since I make it so often, I always have some to share.

6 comments:

Annemarie said...

I will definitely be trying this. I'm not too crazy about the last recipe I tried!
You have lucky friends!!

Marci said...

You can share some with us anytime, hint hint :-)!

Diane said...

It is fun to see that we have something else in common (besides the obvious: the cutest grandbabies in the world). I have made banana bread for years when we have past-ripe bananas (which is a often in California and Texas climates). It is such a nice thing to give away, if I can manage to save a loaf from my devouring family :) My recipe is similar except for the allspice...I am excited to give it a try!

Pineapple Hill said...

Diane-don't we though!

Kayley said...

I wish I was there to be on the receiving-end of your sharing! That bread is so good! I bet it would still taste good after being in a FedEx box overnight...

Diane said...

L-O-V-E LOVE your new blog banner!