Banana bread is best described using words like moist, buttery, and delicious. There is a delicate balancing act of fat to ensure moistness and sweetness without overpowering the banana. It became the rage during the COVID-19 pandemic of 2020 when people looked for creative ways to occupy their time and relieve boredom. Many people also put on a few pounds in their baking therapy. We began calling this change to our bodies the Covid-20. In my opinion, not counting the calories was completely worth it. This recipe is a perfect way to use overripe bananas that have been sitting in the freezer, waiting for this special treat and a great comfort food.

California Heritage Cookbook – Makes 2 loaves

Ingredients

• 2 C Sugar
• 1 C Butter (2 sticks)
• 6 Ripe Bananas (medium) smashed
• 4 Large Eggs well beaten
• 2 ½ C Flour 
• 1 t Salt2 t Baking Soda

Directions

• Preheat oven to 350 degrees F.
• Grease two 9x5x3-inch loaf pans and place parchment paper on the bottom of the pans. 
• In a large bowl, cream together butter and sugar until fluffy. Add the bananas and eggs and blend with the sugar mixture.
• Sift together the flour, salt, and baking soda. Carefully blend the flour mixture into the banana mixture. Do not overmix. 
• Bake for 50 – 55 minutes. 
• Cool for 10 minutes and remove from pans. Place the banana bread onto the baking rack and cool completely before slicing.