The key to moist banana bread is to use very, very ripe bananas. Also, did you know you can freeze bananas for use later in baking? Remove the peel and store in freezer bags and allow to thaw in a strainer before using.
Preheat oven to 350 degrees
- 1 Cup sugar
- 1/3 Cup butter or margarine (softened)
- 2 eggs
- 1 ½ cup mashed very, very ripe bananas (about 3 bananas)
- 1/3 cup water
- 1 plus 2/3 Cup Flour
- 1 teaspoon baking soda
- ½ teaspoon salt (reduce to ¼ tsp if butter is salted)
- ¼ teaspoon baking powder
- ½ Cup chopped nuts (optional)
Grease the bottom of a standard size bread pan. Cream the sugar and butter until smooth and then add the eggs, banana and water and mix until incorporated the batter will be lumpy from the bananas, this is normal. Sift together the flour, baking soda, salt and baking powder in a small bowl. Add the dry ingredients to the wet in small amounts and mix until incorporated. Fold the nuts in last. Pour the batter into the prepared pan and bake at 350 for 1 hour – 1 hour plus 15 minutes until the toothpick comes out clean. Remove pan from oven and cool on rack before slicing.
Serve with butter or not.