This Banana Bread is tender, moist and loaded with banana flavor.
Delicious warm or cold. If refrigerated overnight, will taste much better.
Recently made a loaf. We devoured it. Not a crumb left. Delighted to share my recipe with you.
A key ingredient is fresh baking soda. Test before using. Drop 1/2 teaspoon of baking soda in 1/4 cup of vinegar. It is fresh if it fizzes vigorously. Do not use if it fizzes lightly or not at all.
Every morning, I prepare my dear aunt’s breakfast. At least three times a week, she’ll request corn flakes with sliced bananas to enjoy with a cup of coffee.
Homegirl is particular about her bananas. No spots are allowed.
The first and only time I added a sliced banana with a few brown spots, she calmly explained that the brown spots were gross.
She also preferred the center of bananas to be light. Dark black streaks in the center should never be placed in her cereal bowl. “Yes ma’am!”
Ha! Made me laugh out loud. Also made me determined to save overripe bananas to make delicious banana bread. Thankfully, my dear aunt loves banana bread!! No complaints. Just don’t put overripe bananas in her corn flakes.
Fascinating how people like or dislike different types of food. Brown spots are very tasty to me.
I happen to love dark brown toast (looks charred). Hmmm… that’s off the subject a bit. LOL
Back to this smack-a-licious banana bread.
This is how it looks before placing in oven. Smells wonderful while baking.
Rises dramatically while baking. I love the rustic look. If your loaf comes out of the oven looking like the photo above (top of page), be encouraged. It is deeelicious!