This is a beautifully moist and dense banana bread! When my bananas become overripe, I'll usually mash them and pop them in the freezer. When I've got enough I'll make this banana bread.
1 cup (2 sticks) butter, room temperature
1 1/2 cup light brown sugar
4 large eggs
3 1/2 cups mashed ripe bananas (6-7 large)
1 tbsp vanilla extract
2 teaspoons baking soda
1 teaspoon salt
4 cups White Lily All Purpose Flour
Preheat oven to 325F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar together until light and fluffy. Beat in eggs one at a time. Mash bananas and beat in. Add vanilla, baking soda, salt, and flour and beat together just until combined. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven and bake 1 to 1 1/2 hours or until a skewer inserted into the cake comes out clean.
8 comments
Micki, I’ll look into how I can do that!
Is there anyway to denote which recipes on your website are not in your cookbook?
Wanda, yes! You can leave out the added salt if you use salted butter.
Can you use salted butter
Can’t wait for my pan to arrive, I am definitely trying this banana bread recipe