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Food

LAist in the Kitchen: Best Ever Banana Bread

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This banana bread recipe is so good.

So good that you'll find you've finished half a loaf without noticing. No. Really.

So good that it's totally worth waiting for those bananas to turn black and attract a swarm of fruit flies. (Well, maybe don't wait THAT long).

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So good that you might just find yourself talking to it while it's toasting up in your toaster oven the next day.

"There's a good lass. Only a few more minutes in that intense heat and then mummy's going to make the pain go away."

Or you know... um, whatever. Just make it. It's hella good.

Recipe after the jump!

2 cups granulated sugar
1 cup softened butter
6 ripe bananas mashed, approx. 3 cups (I found I needed more -- my 6 bananas only gave me 2 cups but it was still good)
4 eggs, well beaten
2 1/2 cups CAKE flour
2 tsp baking soda
1 tsp salt
1 tsp vanilla

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- Preheat oven to 350 degrees F
- With electric beater, cream sugar and butter until light and fluffy
- Add bananas and eggs, beating until well-mixed
- Sift dry ingredients together 3 times. Blend with banana, but DON'T OVERMIX!
- Pour into 2 lightly greased loaf pans
- Bake 45 minutes to 1 hour, until firm in center and edges begin to separate from pans
- Cool on rack 10 minutes before removing from pans

If you want to add chocolate chips, I used about 1/3 cup, and I coated them with a little flour so that they wouldn't sink to the bottom of the cake while it was cooking. I added them in at the end just before pouring into the loaf pans.