This banana bread recipe is the ideal way to use overripe bananas. We've been buying a lot more bananas since having a baby.
We don't always get through them all before they ripen, so I wind up with a pile of dark brown, spotty bananas on my counter. Banana bread, to the rescue!
While several popular recipes call for two or three bananas, this banana bread recipe requires four. I love that it allows me to use up a lot of ripe bananas at once,
but that isn't the only advantage of adding so much fruit. It gives the banana bread a wonderfully moist texture and a deep, sweet banana flavor.
Even if you already have a favorite banana bread recipe, I encourage you to try this one. It's my new favorite because it's simple to make and quite tasty.
It might be yours, too!Bananas, of course! The more ripe the better. You'll need 2 cups of mashed bananas, or around 4 large bananas.
Tip: Store bananas in a paper bag to ripen them faster (in 1 to 2 days rather than 3+).
All-purpose flour - Spoon and level to avoid overfilling your measuring cup. Cane sugar - It sweetens the bread and enhances the banana flavor. Brown sugar is also great in this recipe since it adds moisture to the loaf.