This recipe was given to me by my sis-in-law Sandy and it is a keeper!  I make it for bake sales, morning coffees, afternoon snacks and dessert.  I make it with or with out chocolate chips or nuts and in various sizes and shapes.  My kids seem to love them in a muffin shape and that helps with quantity control – otherwise they just might eat the loaf.  Zach and Lauren were over and that trick didn’t work, as Zach who’s 13 tried to convince me that I should cut into the loaf and that he should get thirds.  I gave in!

(aunt sandy’s) banana bread:

(This makes 2 (9×5) loaves or 1 loaf, 12 muffins, and one mini-loaf, but switch it up and see what shapes you want to make.  I imagine the recipe yields about 30 muffins if you forgo the loaves.  The banana bread freezes very well too – just wrap well and freeze.  Home-made banana bread on the fly.)

4 cups flour (look @baking tips for flour measurement)
2  teaspoons baking soda
2 teaspoons salt
1 1/2 cups oil
2 7/8 cup sugar
4 eggs well beaten
6 very ripe bananas, mashed
chocolate chips to taste  (optional but I usually add a lot!)
chopped walnuts to tast (optional)

Pre-heat oven to 325 degrees.  Butter or spray your loaf pans and line bottom with parchment.  (As you are cutting, cut some extras for the next time you bake.)  If using muffin pans, line with cupcake liners.

Whisk together the flour, baking soda and salt and set aside.

Combine oil, sugar and eggs and gently add to the flour mixture until almost incorporated.  Add the mashed bananas (and chocolate chips and/or nuts if using) and mix until combined.  Try not to over mix.

Pour into your prepared pans and bake the 9×5 loaf for about 1 hour, but as usual please check before that and often.  The bread is done when it pulls away from sides and has a nice spring to it.

The muffins took about 30 minutes – and the mini-loaf about 40 but again, check early and often.  The mini loaf is a nice little gift for a friend, teacher or for someone that you appreciate.  A little cake brings a lot of smiles.

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