Grandma Bradley's Banana Bread
If I'm ever feeling down, there are three things that can without-a-doubt lift my mood:
1. A sweet treat
2. Nice weather
3. Retail therapy
(Oh, and Husband. He's number 4.)
Luckily, I got all three of these things this weekend! Husband and I had a lovely Saturday shopping with our siblings and niece, which of course ended in some great new spring purchases (just bought this with a gift card and I am just over the moon). It was so nice to be outside without a coat; I feel so recharged! I hope these warm days decide to stick around for awhile.
My sweet treat is actually in the process of baking right now, and it's smelling quite tasty. Whenever I have overripe bananas lying around, I always make my Grandma Bradley's classic banana bread recipe. It really is the best banana bread, no lie. I'm also thinking I might make a special batch of banana chocolate chip muffins this afternoon too; I'll let you know how they turn out (my sweet tooth was craving some chocolate, sorry Grandma)!
Grandma's Banana Bread
By Grandma Bradley
1 cup sugar
1/2 cup butter, at room temperature
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
3 large ripe bananas
1 tablespoon lemon juice
Preheat oven to 350 degrees and grease a large loaf pan.
Cream together the sugar and butter in a stand mixer. Add eggs and beat until combined. Mix bananas and lemon juice in a separate small bowl until only small chunks remain. Whisk flour, baking soda, and salt together in a third bowl.
Add banana mixture to creamed mixture and stir together. Add flour mixture next and blend until all is moistened. Do not over-mix.
Bake for 45-60 minutes or until a toothpick comes out clean.