Banana Bread

This very moist Banana Bread uses 2 1/2 cups of mashed bananas. It makes 2 loaves, one for now and one to freeze for later!

I had a bunch of bananas that were getting ripe and I was going on vacation, so I froze them in their skins in a plastic bag. When I was ready to make the banana bread, I took them out of the freezer and let them thaw at room temperature.

You then peel them like you would regular ripe bananas and they are good to go!

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Inspiration

Best of of Best - Best of Bridge

Ingredients

1 cup butter (softened to room temperature)
2 Cups granulated sugar
2 1/4 - 2 1/2 Cups mashed ripe bananas
4 eggs (beaten)
2 1/2 Cups all purpose flour
2 Tsp baking soda
3/4 Tsp salt
1 Tsp nutmeg

Directions


Preheat the oven to 350 deg F. Prepare a bundt pan (or two loaf pans), by spraying with Pam and then dusting with flour.

In a large mixing bowl, cream the butter. Add the sugar, gradually and mix well after each addition. Add the bananas and eggs and beat until well mixed.

Mix the dry ingredient and blend with the banana mixture (by hand), being careful not to overmix. Pour and spread evenly into the Bundt pan.

Bake 50 minutes to 1 hour; test with a cake tester or toothpick (tester inserted in middle comes out clean and it is done). Cool for 10 minutes before removing from the pan. (You might wish to insert a knife around the edge to check for places where it could be stuck). Turn out on a cake plate and dust with icing sugar when completely cooled.

This recipe freezes beautifully. If you have used the Bundt pan, cut the cake in half; wrap well in plastic wrap and then seal in a plastic bag in the freezer.