Banana bread – just saying the words bring back childhood memories of earthy sweet bread slathered in butter. It also brings back memories of blackened bananas hanging out in the freezer waiting to be made into bread.
These are the same memories I imagine my own children will have because I do the same thing. If a banana starts to get too dark for our liking, we throw it in the freezer. Once enough bananas make their way into the freezer, we pull them out and make this large family banana bread recipe. It lasts us all week – which is saying something!
We prefer to bake in stainless steel pans like the ones shown below (our go-to pans are the Norpro). I also like to have stackable cooling racks because everything we do is on a large scale and having racks that stack saves space.