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
2 eggs
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.

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  1. Is there a way we can "pin" your recipes. I like to pin them cause then they are on my phone and in case I'm in the grocery store and suddenly decide I want to make something I have the ingredients right there. 🙂

  2. Your post about the General Conference and cinnamon rolls inspired me to make my very first cinnamon rolls. I didn`t use your recipe, but they turned out perfect. So thanks for the inspiration!

  3. Yes, this is THE BEST banana bread. Try with frozen blueberries instead of choco chips one time if you like that sort of flavor. Yummy!

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