I made the best, simple banana bread recipe for breakfast this morning. This is one of our favorite recipes, and it hasn’t changed much from the hand me down directions from when I was little. You can add more bananas if they are small – just make sure they are very ripe, and mash the bananas until there are no lumps. That is the real key to wonderful, sweet banana bread.
I have been playing with the sugar amount in this recipe, and found 2 1/2 c. is perfect. Reducing the sugar made the banana bread a little bland tasting.
Mixing the butter and sugar very well is necessary for any recipe to come out good. Lumpy butter results in uneven distribution of ingredients.
I add nuts occasionally add chopped nuts to the top, but not too often. I like it plain. This banana bread can be mixed up the night before and put into the refrigerator.
Once baked, the top is sweet and crisp, and the inside moist. Try homemade spreadable butter with this.
Delicious banana bread. You may have to cover with foil the last 15 minutes of baking.