Three extra ripe bananas = banana bread time!
Banana Bread from The Laurel’s Kitchen Bread Book
- used 3 bananas (1 1/2 c mashed)
- added 2 eggs
- used 300 g freshly-milled hard white wheat flour
- baked at 360° for 50 min
- turned out onto cooling rack immediately after removing from oven
I’d consider this my go-to banana bread recipe. I slightly overbaked this loaf, making it more dry than moist, but it’s still tasty and a good treat to pull out of the freezer every now and again.