This is less like a bread, and more like a cake. It is very rich and super moist. In my opinion, it’s THE very best way to use up your blackened bananas.
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups over-ripe bananas, mashed
- 1 cup chopped pecans
- 2½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Preheat oven to 325°. In a large bowl, cream the butter and sugar. Add the eggs one at a time, and continue to beat the mixture. Fold the bananas and nuts into the mixture and stir to combine.
In a separate bowl, combine the dry ingredients. Fold dry into the banana mixture. Pour into a greased and floured 13 x 9″ baking pan. Bake for 45 minutes, or until toothpick comes out clean.
- Have a bunch of bananas, but not the time to make the banana bread? Peel them, put them in a Ziplock®, and put them in the freezer for future use. When you’re ready to bake, just let them defrost on the countertop for an hour beforehand.
- This recipe will make your house smell amazing!