This is my go-to banana bread recipe. It's straightforward, delicious, and it makes two loaves! My whole family loves it. It's called 'Best-Ever Banana Bread' on pg 15 of The Best of the Best from the Best of Bridge Series.
1 cup butter
2 cups sugar
3 cups mashed ripe bananas (6 bananas)
4 eggs, well beaten2 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg (I substitute cinnamon because my family prefers it)
1 1/2 cups frozen blueberries (optional) - I don't put these in, because of the kids' preferences
Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Fold in blueberries. Pour into 2 lightly greased loaf pans or a bundt pan. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.
When I make this, my son can't wait for them to get out of the oven. Then he says, 'Bring on the banana-y goodness!'
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