If you were to show my mother some old bananas the first thing she would do is pull out her banana bread recipe. Always a great flavor and you could always find the extra loafs in the freezer for another day. From time to time I make banana bread at the bakery, either full loafs or mini loafs and they fly off the shelfs. Here is a standard recipe to try.
2 cups of all purpose flour
3/4 cups brown sugar
1 teaspoon salt
1/2 cup of salted soften butter
1 teaspoon baking soda
2 eggs (lightly beaten)
2 1/3 cups of mashed bananas
Preheat your oven to 350 degrees and spray a 9″ x 5″ loaf pan with vegetable spray
In a large bowl combine the flour, baking soda, salt. In a mixing bowl cream the butter and brown sugar, then add the eggs and bananas and lightly mix. Add the wet mixture into the dry mixture and blend together (do not over mix, just until moisten) Place the batter into the loaf pan and bake approximately 60-65 minutes. Check to ensure that the loaf is completely baked the same way you would check a cake by inserting a toothpick into the center and remove it cleanly. All ten minutes to cool before removing from the pan. Allow to completely cool on a cooling rack.
Enjoy
Chef Brian Klauss
bakekrazy 
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