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. 
I will definitely be trying this. I'm not too crazy about the last recipe I tried!
ReplyDeleteYou have lucky friends!!
You can share some with us anytime, hint hint :-)!
ReplyDeleteIt 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!
ReplyDeleteDiane-don't we though!
ReplyDeleteI 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...
ReplyDeleteL-O-V-E LOVE your new blog banner!
ReplyDelete