When I was a young mom, my husband took a two-year job in Mayaguez, Puerto Rico. We packed up our three kiddos and moved to the island with a sense of adventure! While there, I joined a great group of women called the International Friendship Club of Mayaguez, Puerto Rico. We were an eclectic mix of all ages of women from all around the world. They became like family during the years we lived there and I can’t imagine what life without them would have looked like during those years.
As was the trend in the 1990’s, our club produced a cookbook to raise money for our philanthropies. This recipe comes from that little cookbook and has been a family favorite for years! I mean, if you want to know what to do with a banana, ask a person who lives on a tropical island, right?!
Over the last thirty years, this has been a tried and true recipe of mine. The banana bread always comes cleanly out of the loaf pan and is consistently moist and is packed with authentic, ripe banana flavor. It is delicious with blueberries added, too, but my all time fave is with a topping of chopped walnuts and a sprinkling of coarse raw sugar for crunch.
Best Banana Bread
Equipment
- 1 stand or hand mixer
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 whisk
- 1 mixing bowl
Ingredients
- 3 bananas extra ripe
- 1/4 cup melted butter cooled
- 1 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 325 degrees.
- Grease a loaf pan.
- Mash bananas with the sugar until no large banana chunks remain.
- Add the butter and egg to the banana mixture and combine.
- Whisk dry ingredients together in a separate bowl.
- Add the dry ingredients to the wet and mix to combine.
- Put batter into the loaf pan.
- Bake at 325 degrees for one hour.
