This post is mostly to have her recipe on line so that she can refer to it easily. Beside using red bananas, she added pecan nuts.
She let it cool down just a bit before removing the loaf from the pan.
Bananas add flavor as well as moist texture without adding too much fat.
3 cups All Purpose flour
2 Tsp. salt
2 Tsp. baking soda
2 cups mashed bananas
2 cups sugar
1/2 cup butter melted
2 Tsp. vanilla
Toasted pecans, chopped (optional)
In a bowl stir together the flour, salt and baking soda. In another bowl, stir together the remaining liquid ingredients. Mix the liquid ingredients with the dry ingredients. Pour into a greased loaf pan (this recipe makes 2 loaves). Bake in a 325 F oven for 50 to 60 minutes until a wooden skewer inserted in the middle comes out clean. Let cool in pan for 10 minutes then remove from the pan.
This recipe is extremely easy to scale up. The amount is all based on the quantity of bananas available. My wife has made up to 10 times the recipe which is the maximum our large bowls can handle.
As far as I am concerned this is the best banana bread! It is moist, sweet, and tastes of vanilla and bananas. Over the years, my wife has tried other recipes but keeps coming back to this one. It tastes great in the morning with a cup of coffee.