Dee's Banana Bread

Dee's Banana Bread

Makes 3 loaf pans
Oven: 300 degrees (regular oven so adjust accordingly if you use a convection oven)
Prep time: 10 minutes
Cook Time: 60 minutes

6 large OVER ripe bananas (can freeze over ripe bananas until ready to use but be sure to use ALL the liquid when thawed and used in the recipe)
4 eggs
1 cup oil (I use canola)
2 cups white sugar
31/2 cups of white flour
2 tsp baking soda
1 tsp salt

(Dontcha like a short ingredient list?)

Prepare 3 - 9x5 loaf pans with non-stick spray or baker's grease

I use a blender to puree the bananas but you can do it by hand or use a mixer as well. Pureeing the fruit helps the texture to be nice, dense and smooth! So I put 2 eggs in the blender and add the bananas. I mix on medium until the bananas get nice and mixed. I add the remaining two eggs and blend until smooth (the color will be bright yellow if you use whole eggs but egg whites CAN be used with minimal effect on the quality outcome of the bread).  In a large bowl place the sugar and oil (or use a mixer with the regular mixing paddle) . Add the egg mixture from the blender and stir with whisk until blended well - just a few strokes should do. Add dry ingredients all at once and whisk JUST until smooth and most lumps are gone(or using mixer mix until lumps are gone).  At this time you can add and stir in 1/2-3/4 bag of mini chocolate chips if you (or your family) so desire!  IMPORTANT to NOT over mix or your leavening "power" will be broken and your loaves come out with cracks on top! Fill pans about 2/3 full. Put in oven to bake for 60 minutes at 300 degrees. Check loaves toward the end - they are done when they are rich brown in color and the center may still be soft but not squishy!  Cool thoroughly and then store in airtight containers (rubber storage wear or gallon storage bags work well).  Give as gifts, eat or freeze for up to 2 months. Hope you enjoy my mom's recipe...