We have a lot of favorite things at our house, but pretty close to the top of the list is banana bread. My kids could eat this for breakfast, lunch, and dinner if I allowed it. And it is even better (which is truly hard to imagine after cutting a slice while it is still warm) after it has sat in tin foil overnight to make the top sticky. Nummy nummy!
Banana Bread Recipe
- 3 cups of unbleached all-purpose flour
- 2 cups of sugar (or substitute 1 cup of raw local honey)
- 2 teaspoons of cinnamon
- 1 teaspoon of cloves
- 1 teaspoon of salt
- 1 baking soda
- 3 eggs
- 1 cup of butter milk (whole milk is fine, too)
- 1 cup of olive oil
- 3 whole bananas or 1 cup of mashed bananas
- 1 teaspoon of vanilla extract (make your own!)
Mix all dry ingredients together in a separate bowl. In the mixing bowl add all wet ingredients. Slowly add the dry mixture to the wet mixture until creamy. Grease two loaf pans OR three bread pans. Bake at 350 degrees for an hour or until done.
After you pull it out of the oven, take it out of the pan and place on cooling racks.
Tastes most fantastic with butter and honey.
To stock up, place all dry ingredients in a gallon sized storage bag and place somewhere cool and dry. I made ten bags last time. Next time I think I will have to make more. Then when the day comes you want to make banana bread, all you have to do is add the wet ingredients. This saves a lot of time and makes me more likely to be able to use the bananas when they are at the perfect ripeness. The last time I made bread, I was able to make a triple batch in less than 20 minutes using this process. It works!