Terri's (previously one and only) Banana Bread Recipe
- 1 Cup Butter (recipe says you could use margarine instead but I'm thinking that might be what actually causes some to have problems with the recipe)
- 2 Cups Sugar
- 4 Eggs
- 1/4 tsp. Salt
- 2 tsp. Baking Soda
- 4 Cups Flour
- 6 Large, very ripe bananas, mashed
- 1 Cup chopped pecans
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture. Add bananas and nuts. Pour into two well-greased 9x5 loaf pans (TW's Note: I usually use 5-6 whole pecans to "decorate" the top of each loaf.) Bake at 275 F. for 90 minutes (Yup - 275 F. - a VERY SLOW oven for 1 1/2 hours. This means that the top/bottom won't get over-baked or even possibly burnt while leaving you with "raw spots" in the center of your loaf.)
I tried the recipe my mom always made - delicious - but just couldn't get it to turn out 100% of the time. When I stumbled upon this version, I knew I had a winner!
But in my attempts to use up things I've accumulated in my kitchen (like whole wheat flour - something Jenny, of course, uses all the time but I've never really seem to have a use for) and my ever-increasing Pinterest boards, I found a new best friend:
Whole Wheat Yogurt Banana Bread with Cinnamon on the blog Crunchy Creamy Sweet by Anna. This bread is absolutely incredible and I know I'm going to have fun exploring some of her other recipes as well.
~Later, (looking for more new recipes to try), tw