This recipe is one of my mom's most requested. Everyone loves Marie's banana bread! There's no oil in it, the moistness is strictly butter and bananas and it's quite adaptable too. My mom adds crushed pecans and mini chocolate chips to it, but I like the plain, basic way the best. Kids LOVE helping to make this as it involves banana squishing (can be done in large Ziploc bags for fun) and some measuring of dry ingredients. Any mess the kids make while baking is well worth the final product. Enjoy~!
This recipe makes two generous loaves. Easily 20 slices.
2 Tablespoons butter (for greasing pans)
1 cup raw sugar (Sugar In The Raw)
1/2 cup butter, softened, no substitutions
2 eggs
5 large bananas, ripe
1 cup milk (with 1 Tablespoon plain vinegar added, stir & set aside for 10 min.)
2 teaspoons vanilla
2-1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped pecans, optional
2 cups mini chocolate chips, optional
Heat oven to 350 and grease two loaf pans well with butter.
Mix sugar & butter in a large bowl. Stir in eggs and add bananas, curdled milk, and vanilla.
Mix until smooth. Add flour, baking soda, and salt. Add nuts and chocolate chips. Combine and pour into prepared pans.
Bake for 55 minutes and check for doneness. Insert a knife into the center and when it comes out clean (batter-free) it's done.
This may take up to 10 minutes longer. Check again after an additional 5 minutes baking time. Do not over bake, as it will make your bread dryish tasting.
Cool and wrap tightly after slicing and store at room temp.--if there's ANY left.
I sprinkled 2 Tablespoons raw sugar over the loaves right after they come out of the oven. Mmmmmm~!
