The World's BEST Banana Bread

Funnily enough I originally started this blog to share some tried and true recipes that I always get requests for, as well as explore new ones to add to our family recipe book.  And yet I have posted very few of those go-to dishes.  But with some bananas purposefully over-ripening in my kitchen I thought it was time to whip up another batch of my favorite banana bread, and finally share it.

I originally stumbled upon a similar recipe to this one on a review for an entirely different recipe from the Epicurious website.  I've been using it for years and slowly over time it has been evolving, enough so that I think I can officially call it my own.  I actually have 2 different banana bread recipes that I bake in my kitchen.  This one is the gluttonous, amazing, gone within a few hours of coming out of the oven (even if I make two loaves) recipe.  I also have a healthy recipe with nearly no sugar and applesauce instead of butter that is still flavorful and moist, but of course the guilty pleasure version wins out in a taste test.  This bread is moist, a bit dense (nearly like a "light" pound cake), and caramelizes on the outside while staying a light golden on the inside.  I might be salivating a bit while I type this.

Favorite Banana Bread
Makes 2 loaves

2 cups sugar
1 cup butter, room temperature
6 overripe bananas
3 large eggs, beaten (if you half the recipe, use 2 eggs)
2 & 1/2 cup flour (I use white whole wheat)
1 tsp salt
2 tsp baking soda

Preheat oven to 350 degrees and lightly grease baking vessels (loaf or muffin pan)
Cream sugar and butter
Add bananas and eggs, then mix to combine all ingredients
In a separate bowl combine remaining dry ingredients and sift twice
Add the dry ingredients to the banana mixture and thoroughly mix together
Pour the batter into your loaf pans
Bake for approximately 55 minutes and cool on rack

My baking assistant

Since this recipe isn't even trying to claim to be health food, I've also played with a few different versions for additional flavor and fun.  I've added a middle layer of Nutella when pouring it from bowl to baking pan (my favorite addition), mixed in mini chocolate chips, mixed in nuts (I'm not personally a fan but lots of people love to do this), and topped it with a light cream cheese frosting.  A coworker once put peanut butter on a slice and swore it was delicious, but I admit I've never tried that one.

If using a muffin pan for some or all of your bread, remove these from the oven after 35 minutes

Depending on how much self control we have, this can be stored in a variety of ways.  Wrapped in foil and placed in a freezer bag it holds up very well frozen for up to 6 months.  Wrapped in foil in the fridge it lasts a week, and on the kitchen counter a few days.  You can cut a slice and warm in the microwave or eat it room temperature, or cold.  Now if this isn't the most moist and delicious banana bread you've ever tried, I will eat your peels.

I'm only sort of exaggerating about the gone within a few hours thing.  Try not to judge me if you've noticed that the plate of muffins happen to be a plate of 11 instead of 12 that were baked!