Amy Grant's Banana Bread

Yesterday while we were waiting for the sales guy at the VW dealership, I started browsing through the February issue of Good Housekeeping. I came across a recipe for Banana Bread. You know how much I love to collect recipes. And it just so happened that I bought a whole bunch of bananas on Friday. It was perfect. It was meant to be. The article said that it was Amy Grant's grandmother's recipe. It's really a Banana Nut Bread recipe but I left out the nuts. We don't have any nuts. We didn't miss it.

I made it last night. We had it this morning. Yummy! T did not want to try it. He wanted toast with butter. But Daddy made him try a little piece before he would make him toast. T loved it! Daddy loved it, too. He could still taste how good it was despite his lack of senses due to his cold. We will definitely be making this again! And I'll make L's version. He saw us raving about how good it was, so he wanted a piece, too. I felt so bad. I'll have to make him his gluten free, dairy free, egg free version sometime soon.

Well, here's the original recipe. It takes a long time to bake, but well worth the time.

Amy Grant's Grandma Grant's Banana Nut Bread

1 cup sugar
1/2 cup butter, softened
2 large eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 teaspoon baking soda
1/4 teaspoon salt

Grease an 8 1/2 x 4 1/2 inch metal loaf pan.

Cream the sugar with the butter. Mix in the eggs, bananas, flour, pecans, baking soda, and the salt. Pour into the prepared pan. Place the loaf pan in a cold oven. Set the oven control to 300 degrees F. Bake the banana bread for 1 1/2 hours or until a wooden pick inserted into the center comes out clean. Cool the bread for 5 minutes on a wire rack. Then remove from the pan and cool completely, right side up.