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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is so buttery and moist. My extended family always goes nuts over it. Except I don't put nuts in it because two nephews are deathly allergic. But you can :-) Use 1/2 pecans if you want them. Ingredients:
2 cups flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
4 bananas, overripe |
1 cup sugar |
3/4 cup butter, melted |
2 eggs |
1 teaspoon vanilla |
1/4 cup powdered sugar |
Directions:
1. Preheat oven to 350°F Lightly grease loaf pan or put liners in muffin pan.
2. In medium bowl, combine flour, baking soda and salt; set aside.
3. In large bowl, add 2 bananas and sugar. Whip for a good 3 minutes until light & fluffy. Add melted butter, eggs and vanilla; beat well scraping sides. Mix in dry ingredients until just blended. Mash other 2 bananas so they still have a bit of texture and fold into.
4. Pour batter into loaf pan or muffin cups.
5. Bake for 1 1/4 hours if in loaf pan. Approx 15-20 minute if large muffins. Check with toothpick.
6. Cool for 10 minutes then turn out loaf or pull muffins out of pan to cool completely. Dust with powdered sugar.
7. Optional, toast bread slices.
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