Grandma Casey’s Banana Bread

This banana bread recipe has been in Brandon’s family for generations. It’s been a practical and sentimental go-to for us since the recipe was shared with me shortly after we married. We don’t mind when bananas go uneaten, not that we need an excuse to make a couple of loaves. Personally, I like putting a thick slice in the toaster and spreading a small amount of butter on top before cutting the slice in half and enjoying for breakfast or an evening treat.

Ingredients

• 1 1/2 cups all purpose flour

• 1 tsp baking soda

• dash of salt

• 1 cup granulated sugar

• 2 eggs

• 1/4 cup butter

• 1/2 tsp vanilla extract

• 3 very ripe bananas

• 1 Tbs cinnamon

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large mixing box, combine flour, baking soda, salt and sugar.

3. Add eggs, butter, vanilla extract, bananas, and cinnamon.

4. Grease bread pan and fill with batter.

5. Place in middle of oven and bake for 60 minutes or until knife comes out cleanly.

My smaller bread pans are 8.5 x 4.5 x 2.5 inches. If we have 6 ripe bananas, I double the recipe and split the batter between two smaller pans.

This recipe can also be tripled (9 ripe bananas), split between two larger bread pans (9.25 x 5.25 x 2.75 inches), and baked for 75 minutes. We like the bigger slices of banana bread this last option yields.