Banana-Banana Bread

Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup butter

• 3/4 cup brown sugar

• 2 eggs, beaten

• 2 1/3 cups mashed overripe bananas

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan (meatloaf pan).

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar (using soft butter, not melted, and a mixer until the consistency is smooth). Stir in eggs and mashed bananas (a fork and paper plate is the least messy/easiest) until well incorporated. Stir flour mixture into banana mixture; stir just to moisten/get rid of bulky flour deposits. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I store the bread in tightly wrapped foil on a paper plate. It will stay moist for 3-4 days, but I honestly don't think it will sit around that long!