3/4 cup butter
1-1/2 cups brown sugar
2 eggs, room temperature
3/4 cup milk
3 cups flour
1 teaspoon baking soda
dash salt
3 bananas, frozen overnight then thawed
Grandma Lee’s banana bread was a staple growing up. I made some small adjustments to the recipe, including replacing the shortening with butter (Sorry Ma!)
Freeze bananas overnight to achieve maximum ripeness. Remove from freezer and defrost completely, the skin will be black and they will be very smooshy.
Preheat oven to 350 degrees F.
Cream butter and sugars together until fluffy with an electric mixer. Add eggs one at a time, In a medium bowl, sift together flour, baking soda and salt. Add flour and milk alternately in three batches to butter mixture until well combined, but not over-mixed, for a total mixing time of about 2 minutes total. Put the bananas in another medium bowl and beat on high until uniform in consistency. Add to the butter / flour mixture and beat well. Fold in walnuts. Grease and flour two loaf pans and split batter evenly between them. Bake at 350°F for about 1 hour or until toothpick inserted in the middle comes out clean.
