This recipe is my favourite for Banana Bread. I usually make a couple of loaves at a time and they never last long. It is so incredibly moist and delicious.
I take any bananas that are starting to get too ripe and throw them in the freezer for Banana Bread. If you take them out ahead of time, you can just cut the end off and squeeze out the banana like a sausage out of its casing. The riper the bananas, the sweeter, more moist bread you will have.
2 cups All Purpose Flour
1 tsp baking soda
1 tsp salt
3 ripe bananas
1 cup Miracle Whip salad dressing
3/4 cup granulated sugar
Brown sugar – for topping.
Preheat oven to 325 degrees. Grease loaf pan. In a large bowl, combine the first three ingredients. No need to sift. In a smaller bowl, combine bananas, Miracle Whip and granulated sugar. Mix well.
Make a well in the dry ingredients and add the wet ingredients to them. Mix until incorporated, but don’t overdo it. It’s okay if there are a few spots of flour that hasn’t been mixed in yet.
Pour into the prepared loaf pan and sprinkle brown sugar on the top to cover. Bake for 50 minutes to an hour. The top will be lightly browned and a skewer should come out clean.
Remove from oven and run a knife around the edges of the pan. Allow to cool slightly and remove from pan. Will keep well wrapped in plastic wrap or stored in an airtight container.
Enjoy, it’s a good one.