I saw a meme on Facebook joking about how everyone is baking banana bread during Quarantine. But you know what? It’s no joking matter… banana bread is a DELICIOUS way to start the day and a VERY practical way to use up those three sad-looking bananas that have been sitting on the counter all week!
(I really thought I was going to eat a banana as a snack but it turns out I prefer oreos.)
This recipe comes from my mother-in-law, Rosemary, who gave us a cute little box filled with copies of her favorite recipes several years ago. This box is also the source of Aunt Eileen’s Curry and many other delicious breads, sides and desserts that haven’t made their way onto the blog yet.
Rosemary’s Banana Bread comes together in about 10 minutes. I’ll stop typing this intro now before it takes more time to read the recipe than it does to make it!
Rosemary’s Banana Bread
You will need…
3 overripe Bananas
2 cups (240g) All-Purpose Flour
¾ cup (149g) Sugar
1 teaspoon Salt
1 teaspoons Baking Soda
Preheat oven to 350°. In a large bowl, mash the bananas with a fork. Add the eggs and beat. Add the dry ingredients and stir to combine until a thick batter forms. Transfer batter to a greased loaf pan and bake for 75 minutes or until a toothpick inserted into the center of loaf comes out clean.
Cool the bread in the pan on a rack until cool enough to handle, then remove from pan and allow the bread to cool completely before storing in an airtight container. Enjoy banana bread for breakfast or in place of an oreo when you’re looking for a mid-afternoon snack. 😊