Whenever I type the word bananas I think of Gwen Stefani and her song “Hollaback Girl” so thank you Gwen for the title of this post. The reason why I had to type bananas is because today I am sharing my favorite banana bread recipe. It’s a recipe my mom clipped from The Yankee Cook years ago and is a staple in her recipe collection. There are so many recipes for banana bread, including Caroline’s favorite here, but what sets this one apart is the step that includes whipping the bananas until they are very light. They become somewhat liquefied which gives the bread a delicate texture.
Favorite Banana Bread
3 large bananas
1 cup sugar
2 cups flour (gluten free or regular)
1 teaspoon baking soda
1/4 cups nuts (optional)
Crush bananas and whip until very light.
Cream butter and sugar. Add eggs, the flour, baking soda, and nuts. Add bananas last. Pour into well-greased bread pan. Bake slowly at 325 for about 70-90 minutes, be sure to use the toothpick test before removing it from the oven.