The Best Banana Bread Ever

 I started making this recipe, originally from Mickey's Gourmet Cookbook. Over the years, I've modified it somewhat. It's a hit every time I make it, so I finally wanted to post MY version, which also includes simplified directions. I usually make it with mini chocolate chips to avoid issues with nut allergies. It also works wonderfully with gluten-free flour if needed! 

• 2 sticks melted butter 
• 2 cups sugar
• 2 eggs
• 2 cups mashed bananas (it's okay if you use more) 
• Vanilla (measure with your heart) 
• 3 cups flour 
• 1 teaspoon salt 
• 2 teaspoons baking salt 
• 1 cup chopped walnuts or mini chocolate chips or a mix (Also measure with your heart) 

Heat oven to 325. 

Mix melted butter, sugar, bananas and vanilla until well combined. Add eggs and mix well. Stir in the salt and baking soda, mixing well. Toss the flour with the nuts and/or chocolate, then fold that into the wet ingredients until no dry is left. 

Grease 2 5x9 loaf pans. Make sure they are the same material so they bake at the same rate (both metal, both Pyrex, whatever). Bake 50 minutes and check with a toothpick. They may take up to an 70 minutes to bake, but usually about 60. Cool on a rack. 

DELICIOUS toasted and topped with a scoop of vanilla ice cream and a little caramel and/or chocolate syrup. This freezes well too!