This recipe was passed to me from my sister many years ago and if I remember correctly as far back as when I was living off campus in college. I’ve used this recipe numerous times to save those ever ripening bananas. My favourite variation includes substituting the raisins for a ¼ cup of butterscotch chips. (Tip: coat the butterscotch chips in flour to prevent them from settling to the bottom of the banana bread)
Miss Julie’s Famous Banana Bread
2-3 very ripe bananas
¾ cup sugar
2 cups flour
½ tsp salt
1 tsp baking powder
½ cup raisins
Preheat oven to 350.
In a large bowl mash bananas and eggs, beat until foamy.
In a separate bowl, sift dry ingredients. Then fold into foamy mixture.
Bake 1 hour.