Prep Time: 10 minutes
Cook Time: 55-60 minutes
I know you’ve heard the tip about putting over-ripe bananas in the freezer until the mood strikes to bake banana bread. I always have a bag of dreadful looking brown and mushy bananas in my freezer.
This bread is best made a day ahead. Wrap well in plastic wrap and store at room temperature. To make muffins; reduce bake time to about 20 minutes, or until toothpick comes out clean. You can add up to 1 cup of nuts, chocolate chips, or coconut to the batter, if desired.
Heat oven to 350°F. Spray baking pans with cooking spray; set aside.
In the bowl of an electric mixer combine the mashed bananas, melted butter, eggs and vanilla extract; mix until combined.
Add the sugars; mix until combined.
Add the flour, salt, cinnamon and baking soda; mix just until combined.
Transfer to prepared pans. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool completely; wrap securely in plastic wrap and let stand at room temperature overnight before serving.
6-8 very ripe bananas, peeled and mashed
½ cup butter, melted
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups granulated sugar
½ cup brown sugar
3 cups flour
½ teaspoon salt
½ teaspoon cinnamon
2 teaspoons baking soda
to you by Amy Tobin
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