Banana Bread 

 - American Recipe

Directions: 

1. Preheat your oven to 350 *F (180 *C). 

2. In a mixing bowl, cream the butter and brown sugar together on medium speed. 

3. In another bowl, mash the bananas together. 

4. Add the bananas to the butter mixture and mix thoroughly together on medium speed. 

5. Add the eggs to the banana mixture and thoroughly mix together, scraping the sides as needed. 

6. In another bowl, sift together the dry ingredients. 

7. Gradually add the dry ingredients to the wet and mix thoroughly together on low speed, scraping the sides as needed. 

8. Oil your bread or cake form and pour the batter into it. 

9. Bake for 45-60 minutes (all depending on your oven and the size of form you are using), or until a knife comes out of the center clean. 

10. Decorate how you like, or just eat as is. The picture shows it with nutella and roasted nuts on top, but my favorite is to just spread some butter on it while it is warm and eat it just like that! 

Notes: 

- Make sure to sift your baking soda; non-sifted baking soda typically leaves small clumps in the batter and is very bitter to the taste. 

- You can absolutely add nuts, fruit, chocolate, cinnamon, or anything else to this bake batter if you wish. 

- If you chose to serve this cake with chocolate on top or even inside it, it could use an extra banan to give a stronger banana flavor against the chocolate. 

- The batter can be frozen in the form, covered in plastic, for up to 3 months. If you freeze it, just make sure it is completely thawed before baking. 

- The batter can be stored in the fridge, covered in plastic, for up to 24 hours. 

- The finished banana bread can be stored in plastic at room temperature for up to 5 days, in the fridge for 1 week, and in the freezer for up to a year if also wrapped in aluminum foil.