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I have been making this banana bread recipe for the last several months. Its great recipe to make extra of and put away to freeze. I had some new loafs out of the oven and wanted to share the recipe with you 🙂

Also I have been using muffin tins, which keep the bread super moist and wonderful to put away in the freezer for special occasions. While we are in AZ I haven’t had the chance to get myself muffin tins so I have been using regular loaf pans which is just fine but I do prefer the muffin version best.

Makes 1 full-sized loaf or 2 small loaves

Preheat the oven to 350.

In one bowl, combine :1/2 stick (4-5 tablespoons) butter, softened

2 eggs

2 or 3 very ripe bananas

2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl,

combine: 1 1/3 cup all-purpose unbleached flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans. 

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.

Recipe Courtesy The Fresh Loaf