I have been eating banana bread ever since I was a kid. However, I do not have the church cookbook recipe my mom used when I was little, and I have a feeling it would have a bit too much sugar for me these days anyway.
I mostly tried this one because it had LOTS of banana and I had lots of banana to use up.
Notes:
- I made this in muffin cups because I prefer that to a loaf. It made 17 muffins. I baked them for about 23-25 minutes.
- I omitted the raw/turbinado sugar on top because I didn't have any.
Verdict: I loved it! It was sweet without being too sugary or cloying, and the texture was nice. I shared some with a friend and she really liked them too.
-------------
