Nanner Bread

I love being able to use my over-ripe bananas for something yummy. Especially since I prefer my bananas on the greener side and once they get a little spotty I don’t really like eating them. Therefore, leftover bananas turn into banana bread! Now, I thought I had a pretty good banana bread recipe. But I wanted to “explore” a little so I went searching for a new recipe to try. That’s how I found this one. Thanks, Shelley for this amazing treat! It will now be my go-to for banana bread. Super moist and with a deliciously strong banana flavor! It went so well with my coffee! Love, love, love!! Plus, banana bread is a quickbread – oh-so-easy to throw together! ūüėČ

Goes great with coffee!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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