Banana Bread Overload

I haven’t made too many things since Liam’s been born because all my free time is gone, but I was craving chocolate chip banana bread one night and decided that I wanted to make some. I’ve never made it before but I found a recipe online and after 3 days of trying to start and being interrupted, I finally got my bread. I think it was gone within 24 hours, so a couple days later I made another one with blueberries and then this week I made two. I’ve gotten so familiar with the recipe that I don’t even look at it anymore. So here’s the recipe, it’s super easy and I made a few modifications to it because other people had suggested it.

Prep Time: 20 Minutes

Cook Time: 1 Hour 10 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 24 (Two 9x5 loaf pans)

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

1 cup butter or margarine

2 cups white sugar

2 cups mashed overripe bananas

4 eggs, beaten

1 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.

3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.