This is another great recipe passed down from my grandma. This is also one of the very first things I started baking.
My students get bananas at lunch time that they don’t want so instead of them throwing them away, I told them to bring me the bananas and I would make banana bread for them. They are so excited to get the bread and ask everyday when I am bringing it. Tomorrow will be a great surprise for them. Over the course of two weeks, I got about 30 bananas. I quadrupled this recipe and I used 16 bananas (4 extra) because they were pretty small.
- 1/2 cp. butter, room temperature
- 1 cp. sugar
- 2 eggs
- 3 T. sour milk (add 1 tsp. vinegar to the milk and let sit atleast 3 minutes)
- 3 bananas, mashed and very ripe
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cps. flour
- Preheat the oven to 350 degrees.
- Grease and flour 2 large loaf pans or 3 medium size loaf pans. (You can also make them in muffin or donut form)
- Make sure the bananas are soft if they were frozen, and mashed.
- In a large mixing bowl, add the butter and sugar and mix until well blended.
- Add the eggs and sour milk and mix until thoroughly blended.
- Mix in the bananas until well incorporated.
- Add baking soda, baking powder, and flour to the bowl and mix until well blended.
- Fill the loaf pans half full and bake for 35-45 minutes.