You’ll never make another Banana Bread recipe again!

This recipe is from Paula Deen’s cookbook and it is the best banana bread I’ve ever made…. I firmly believe this is due to the fact that this recipe uses a whole stick of butter and, EVERYTHING is better with butter….don’t you agree?

I have been baking this bread for over a decade and it turns out perfectly moist and sweet every time. Sometimes I buy bananas just to make this yummy bread, which is more like a lovely cake that goes wonderfully with a cup of tea or coffee. The awesome thing about this recipe is that you can mix everything in ONE bowl, which makes for a quick clean up. However, I have served this banana bread for a local serving event with my church for 10 years and I quadruple this recipe using my standing mixer and get beautiful results as well.

A couple of tips: I recommend using a 8 x 8 inch square pan versus a bread pan for a more even baking. Or instead of baking a loaf, make muffins which are perfect for lunch boxes or breakfast on the go...just decrease the baking time to 25-30 minutes, depending on your oven.

Ingredients:

• ½ cup (1 stick) butter at room temperature

• 1 cup sugar

• ½ teaspoon salt

• 2 eggs

• 1 teaspoon vanilla

• 1 ½ cups flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 3 ripe bananas (I mash the banana in their peel)

Directions:

• Preheat oven to 350 degrees

• Grease an 8 x 8 pan

• In a large mixing bowl combine the butter, sugar and mix well.

• Add the salt, eggs, vanilla, flour, baking soda, baking powder and mashed up banana, and mix well.

• Pour the batter into the prepared pan and bake for 50 - 60 minutes.

• ENJOY! You can also double this and freeze an bread for another time.