What is it about banana bread? It's like having a little slice of childhood back with you for five minutes. We liked to eat it with Kraft Singles when I was a kid. My husband thinks that's crazy, but then he's the one that won't even put butter on his banana bread, so we don't count his opinion. These days we usually eat it with just butter because I tend to not buy Kraft Singles these days.
This recipe is one of those that's been handed down through several generations. It's worth hanging on to.
1/2 c butter
1 c sugar
3 very over ripe bananas, mashed
1 t vanilla
2 c flour
1 t baking soda
1/2 t salt
1/2 c chopped nuts (optional)
Cream the butter and sugar, add the eggs one at a time, scraping the bowl between. Add the bananas and vanilla, mix until thoroughly combined. Add the flour, salt and baking soda. Mix until just combined. Fold in nuts. Pour into a greased and floured large loaf pan. Bake at 325 degrees until fully baked. It will take over an hour, and maybe as long as an hour and a half, depending on your pan and oven. Pay attention to the scent coming from your oven, it will tell you when to check the bread. There will be a crack up the center and that is the last section to fully bake, so when the bread under the crack is done, the loaf is done.