OK, this is one of the things I make that the kids actually like. a lot. It smells fantastic when you bake it, but it will taste better if you can resist slicing into it until the next day. I went for healthy last night (no chocolate chips), but clearly, it is not healthy.
The recipe was published in the Boston Globe many, many years ago (back far enough that we were still getting the newspaper delivered, and that was at least 10 years ago, maybe longer!)
This makes 1 loaf:
- 3 or 4 overripe bananas
- 1 1/4 cup sugar
- 1/4 lb. (one stick) butter, melted, slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/2 cup chopped toasted walnuts
- (optional add-ins: 1/2cup walnuts, 1 cup cranberries, or 1 cup chocolate chips)
Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan.
Beat bananas and sugar in a mixing bowl for 2 or 3 minutes. Add in the butter, eggs and vanilla extract and beat well, scraping down the sides of the bowl before each addition.
Add in the dry ingredients (plus an optional add-in, if desired). Mix to just combine.
Pour into prepared pan. Bake about 1 hour 10 minutes until bread is pulling away from the pan sides and tests done.
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