When Dave and I lived in Virginia some kind friends of his parents invited us to dinner.
They served such delicious banana bread for dinner that I had to scribble down the recipe speedy-quick.
It’s become one of those recipes that made it into my “special” recipe book (back HERE) on the very same little paper I wrote it on all those years ago.
So when I made it the other day I figured, “hey, I better share this gem.”
Here you go:
1/2 c. butter
1 c. sugar
1 c. smashed up bananas
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
In our family we don’t think banana bread is complete without some chocolate chips, so we always add those.
I almost always double that recipe because it’s kind of small.
And I almost always use half applesauce for the butter (i.e. 1/4 c. butter, 1/4 c. applesauce for a single batch or 1/2 c. butter with 1/2 c. applesauce for the double batch).
That makes me feel oh so healthy 🙂
I usually bake it in small loaf pans instead of the big ones. I think it makes six or eight of them if you do a double batch.
Bake at 350 for 20 minutes or so (small pans) or until golden on top and a toothpick comes out clean.
Try to hide a couple loaves before your kids eat them all.