This banana bread recipe has been in my rotation for decades. It’s origins stem from my first cookbook. The Joy of Cooking. A true classic. When I was a little kid I’d sit and dream of all the recipes I’d create and parties I’d host. From the gelatin molds (it was an old cookbook) to the champagne glass tower which would get filled from a single bottle of champagne. Oh, the glamour!
The original banana bread recipe offers alternatives for the oil product. Butter, shortening, etc. and I find I love the recipe best with vegetable oil. Plus, it is much easier and quick to mix.
Banana bread is generally delightful, but this chewy and tender offering is quite memorable, and not just a great way to use up the overripe bananas on your counter or in your freezer.