This is what my children call it.  And really who am I to argue with it.  They are so stingy with their praise that I take it wherever I can get it. Last week when all my kids were sick with the coughing plague they requested I make this.  In fact, my 9 yr old was upset that his siblings had the audacity to eat the bananas and not let them go “bad.”

I have used this recipe since before I had kids.  When I was pregnant with my first child I brought it as a snack for my lamaze class and it recieved rave reviews from everyone. And I don’t just mean the pregnant people who would eat anything.

Photo of the most important thing you need for this recipe:

Nope, not the mixer. The “bad” bananas. You know, the ones that the kids refuse to eat.

 

You will need:

1 cup oil (you can substitute applesauce for this and I do if I have it)

1 1/2 cups white sugar

3 cups flour

2 tsp baking soda

1 tsp salt

6 ripe bananas, mashed

4 tsp vanilla

chocolate chips (optional)

Preheat your oven to 325. 

Mix the ingredients in the order listed. 

Grease your loaf pan, or muffin tins and pour the batter in.

Baked for 60 minutes.  Obviously if you are  making muffins it will be done much, much sooner.  I’d start checking them around the 12 minute mark.

Note that this recipe  will make two loaf pans.  You can also freeze the batter at this point.  I frequently will double  or triple the recipe and freeze the extra in ziploc bags.  Then when you want to make more in the future you just defrost the bag, cut off one corner, and squeeze it into your already greased loaf pan.  I think the most difficult thing about baking is the prep work.

Soon your children, and friends, will be saying that you make the BEST banana bread in the world, too.

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