My aunt makes the best banana bread. Hands down. This is her recipe and this is the one I’ve been using for the past 10 years! The only thing I adjust is the amount of sugar because bananas are naturally sweet. It’s not low calorie, low carb, low anything, but for a sweet treat it does the trick. I use gluten free flour, but the recipe was originally intended for all purpose flour. I’ll even warm up a slice for breakfast and put some yogurt butter on it! Yum!
- 1/2 cup butter softened (1 stick)
- 3/4 cup sugar
- 3 medium sized bananas
- 2 cups flour (I use gluten free)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
Preheat oven to 350 degrees. Mix and pour into a greased and floured loaf pan. Bake for 45 minutes to one hour depending on your oven. I begin checking mine at 40 minutes just to make sure I don’t overcook it. I use a knife to check that the batter is completely cooked. Enjoy!