This is Aunt Cathy’s banana bread that I have been baking for over twenty years.
This bread makes a great breakfast, snack or dessert.
We usually devour it plain, but a warm piece with butter is delicious too.
The more ripe the bananas, the more flavor they add to the bread. My children know that when the bananas start getting too dark, it’s time to make banana bread.
This recipe will make two large loaves or three small ones. At times, I have also made a large cake in a 13×9 pan which cuts nicely into squares. No frosting is needed but some vanilla frosting on top will add some additional sweetness.
You can also turn this recipe into delicious zucchini bread by substituting 2 cups of shredded or finely grated zucchini.
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