A really long time ago when I was still working on boats, a charter guest sent me a cook book. Its called “Private Collection” and its by the Junior League of Palo Alto. I still have this book and use it from time to time. There is a banana bread recipe that is a “go to” for me. I have used this recipe all through out my travels. Its easy and really good. The one thing that is key for this recipe that I have carried over to most all of my baking is the sifting. The recipe asks you to sift the dry ingredients three times. Now I do that for everything I bake when it comes to the dry ingredients. Its called Kona Inn Banana Bread, but in the book it doesn’t say if that’s for sure where they are getting the recipe…just sayin.

2 cups sugar

1 cup softened butter

6 ripe bananas mashed

4 eggs well beaten

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

Beat together the butter and sugar until light and airy, then add the eggs and bananas. Mixing well and set aside. Then sift the dry ingredients three times. Blend with the banana mixture but don’t over mix. Pour into two well lightly greased loaf pans and bake on 350 for about 45 minutes to an hour. Til the center is firm. This recipes freezes really well. Just wrap them tightly in plastic wrap.

By the way I personally don’t mash the bananas I peel them and the squish them in my hands like I’m squishing sausage out of its casing. It looks really gross but the you don’t have to wash anything else just your hands.