Simply the Best Banana Bread
Comment on this recipe
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
3/4 cup (about 1 medium) very ripe banana, mashed
1/2 cup chopped nuts (walnuts, pecans or hazelnuts)
Preheat the oven to 350 degrees. Combine flour, baking soda and salt and set aside. In a large bowl, cream butter and sugar. Beat in eggs one at a time, mixing until light. Stir in mashed banana just until mixed. Stir in dry ingredients along with nuts just until blended. Do not over mix. Spoon batter into any of the following greased pans: 1-9 inch square baking pan, 1-8 inch loaf pan, 3 mini loaf pans or 6 jumbo muffin cups. Bake the square pan about 30 minutes, the loaf pan about 45 minutes, the mini loaf pans about 30 minutes and the jumbo muffins about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, if desired.
Wrap tightly with plastic wrap after completely cooled. For best taste, leave wrapped 24 hours, then eat. Recipe may be doubled.