Perfect Banana Bread

Perfect Banana Bread

I buy bananas at least once a week.  Sometimes we eat them, sometimes we just don't get to them until they starting turning spotty.  I'm terribly picky about my banana texture, and once they start growing spots, they're just too mushy for me.  When that happens, I put them aside and when I have an 'extra' hour, whip up this super easy, always perfect banana bread recipe.  Its always moist, always delicious.   Its Dylan's very favorite breakfast with a spin thru the toaster oven and schmear of cream cheese.

This morning, I also had another motive for making this bread.   We roasted salmon and broccoli in the oven for dinner last night, and the house needed a better smell!

What you need:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick) melted
3/4 cup brown sugar
2 eggs, beaten
3 or so mashed overripe bananas

Preheat oven to 350 degrees. Spray one 9 x 5 loaf pan with nonstick spray, or use two smaller foil loaf pans (eat one now, freeze the other for later!).

In a large bowl, combine flour, baking soda and salt. In mixer, add bananas and whip until goopy.  Next, add the melted butter, eggs and brown sugar. Add flour mixture slowly and mix until mixed well.  Pour batter into sprayed loaf pan(s).

Bake in preheated oven for 45 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean.    Enjoy, so delicious!