It seems to me that claiming the best banana bread recipe is like saying you have the best cookie recipe. It just depends on what you like! But this is my favorite banana bread recipe, and I’ve tried several. It’s changed up from an old church cookbook, and what I like best about it is that it doesn’t come out “mushy.” That’s the best way I can describe it. I like the bread to be substantial, and if you put in too many bananas, or sour cream, the end result just seems undone to me.So if you like those versions of banana bread, fabulous. If you want a slice that’s a bit denser that can support some butter smeared on there, or handle going through the toaster (which is also really good if you’ve never tried it!) then maybe this is the recipe for you.
2 bananas, mashed well
1 cup sugar
4 Tbs melted butter
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
Preheat oven to 325.
Sift together flour, baking soda and salt.
In a large bowl, mix bananas, sugar, egg, butter and vanilla. Add dry ingredients and stir to combine. Pour into greased loaf pan and sprinkle about 2 Tbs brown sugar on top. Bake for 1 hour.
**To make mini loaves, grease 6 mini loaf pans, divide batter evenly and sprinkle about 1 tsp brown sugar on each loaf. Bake only 30 minutes**