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“This is one of the moistest banana breads I've ever had. This recipe was sent by my father to my mother when they were dating back in the early 60's. My dad had found it in a newspaper. It's been a family favorite, and very few banana breads even compare, in my opinion. It's also a really good way to use up overly ripe bananas.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar until light and fluffy.
  2. Beat in egg.
  3. Blend in dry ingredients, then add bananas.
  4. Pour into greased, floured loaf pan.
  5. Bake at 350 for about 55 minutes, or until a toothpick comes out clean from the center. A dark loaf pan seems to work best.

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