Six banana breads at once: bread in the freezer is like money in the bank.

When baking multiple loaves you can choose to make some with nuts and others with chocolate chips—something for everyone.

If you’re going to the effort of baking a quick-bread, then it’s not a lot more trouble to double or triple the recipe. There’s nothing more satisfying than having a stock pile of homemade baked goods in the freezer. I will admit that making this recipe x6 was a slight challenge in that I had to find a huge bowl, and had to scrape together 6 bread pans.

Banana Bread

1. Cream together butter and sugar, then mix in eggs.

  • 2/3 c. sugar
  • 1/3 c. butter
  • 2 eggs

2. Stir in the following:

  • 3 Tbs. buttermilk (or sour your own milk by mixing together 1/4 c. milk and 1 tsp. lemon juice, then let that stand for 10 mins.)
  • 3 medium-sized, very ripe bananas, mashed with a fork

3. Stir in the dry ingredients:

  • 2 c. flour (may substitute whole wheat pastry flour; if using regular whole wheat flour then may substitute up to 2/3 cup.)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda

4. Optional: Blend in 1/2 cup coarsely chopped pecans and/or 1 cup mini chocolate chips.

5. Pour into a well greased loaf pan. Bake at 350 degrees for 55 minutes or until tests done with a toothpick.

Chunks of pecans placed on top of the batter become toasted during baking.

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