To me banana bread was something that someone else brought over to the house or gave us for a gift. For some reason my mom didn’t ever make quick breads such as banana bread or zucchini bread (at least I don’t remember her making them). Thus the quick bread was somewhat of a mystery to me and so i thought it was hard to make them. Although I found out later that these elusive breads were insanely easy to make, especially with the help of a good Kitchenaid mixer.

It’s not very often that there are old bananas at my house. We love ourselves some bananas, but when there are I like to make banana bread. I stumbled upon this recipe in my journeys through the recipes interwebs and it has become my defacto recipe for banana bread.

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Crazy Good Banana Bread

Courtesy of AllRecipes.com

Ingredients

• 2 C. all-purpose flour
• 1 t. baking soda
• 1/4 t. salt
• 1/2 C. butter (1 Stick)
• 3/4 C. brown sugar
• 2 eggs, beaten
• 2 1/3 C. mashed overripe bananas (about 5 medium bananas)
• 1 C. dark or semisweet chocolate chips (optional)
• 1/2 t. cinnamon (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.