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.
One of the best things about this recipe is that it isn’t too sweet, and it is very forgiving should you choose to experiment with different sugars and flours. And yes, it freezes well…so no need to have a crowd to feed to enjoy this tasty and unbelievably easy recipe!
Grab a kid or two, and make this banana bread right now – breakfast tomorrow will thank you!
- 3 c. sugar (or Sucanat)
- 2 c. butter, softened
- 8 eggs
- 8 mashed ripe bananas
- 1⅓ c. milk
- 4 tsp vanilla
- 8 c. flour
- 4 tsp baking soda
- 2 tsp salt
- 2 c. nuts (optional)
- Preheat oven to 350. Grease the bottoms of 4 large bread pans (or some variation thereof). In a large bowl, cream together sugar and butter, then add the eggs, bananas, milk, and vanilla. Add in the flour, soda, and salt, stir to moisten the ingredients, but be careful not to overmix the batter. Then, fold in nuts, if desired. Pour the batter into the bread pans and bake 50-60 minutes. Remove to a wire rack to cool completely before storing.