On 8/26/2010 11:35 PM, Wayne Boatwright wrote:
> First, I should say that I've never had good luck when baking banana
> bread. Recipes I've tried turned out either too dry, or tested done
> but ultimately fell in the middle and the center was gooey.
>
> A co-worker sent a loaf of banana bread home with David a couple of
> weeks ago. It was the best I've ever tasted. She left out the nuts
> because of David, but I sent him back with a dozen and a half over-
> ripe frozen bananas and a request that when she had time to please
> bake us each a loaf, one plain and one with nuts. Two days later she
> brought them to work for us.
>
> Tuesday night I tried baking her recipe and it turned out perfectly.
> So the recipe...

Thanks for the recipe, I will try it. Her recipe is similar to mine. I
like banana bread that is made with lots of bananas.

Here's mine:

Banana Bread

1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed, ripe bananas (6-8)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees (F). Lightly grease a 9x5 inch loaf pan. In
a large bowl, cream together butter and brown sugar. Stir in eggs and
mashed bananas until well blended. Add the flour, baking soda and salt,
and stir just to moisten. Pour batter into prepared loaf pan. Bake in
preheated oven for 60 to 65 minutes, until a toothpick inserted into
center of the loaf comes out clean. Let the bread cool in pan for 10
minutes, then turn out onto a wire rack.

Becca