2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
I adapted this recipe from the Fannie Farmer cook book that I have had for years:
Ingredients
3 large over ripe bananas (or 4 medium)
1/2 cup sugar
1 large egg, beaten
6 oz fat free plain yogurt
2 cups whole wheat pastry flour
1 tsp. baking soda
1/2 tsp salt
Directions
Spray a 9 x 5 loaf pan with baking spray and set aside.
Preheat oven to 325F.
Mash the bananas until the consistency of a lumpy puree.
Add the sugar and mix.
Add the beaten egg and yogurt, stir until well mixed.
Whisk the whole wheat pastry flour with the baking soda and salt, then add to the banana mixture 1/4 at a time, stirring well before adding more. Stir the dough only until all the flour is incorporated.
Let the batter rest about 10 minutes to hydrate the flour then pour into the prepared pan.
Bake at 325 for 60 minutes or until a toothpick inserted in the center comes out clean.
If you choose to use AP flour you can omit the yogurt.
