This will easily become a recipe that you will want to double or triple – a total crowd pleaser!

This recipe is was pulled from an old church cookbook. Ottawa Church is a beautiful country church located in rural North Dakota. It’s white exterior is contrasted by a dark shingles and a golden bell near the door. There are 7 pews on each side of the church, my (extended) family easily filling 75% on Easter Sunday. The basement serves as the fellowship hall, kitchen, Sunday school room, nursery and the church library. Out back you better believe there is a 10 foot high metal slide.

There is something so wonderful about being able to open this cookbook. Seeing all the names of family members and family friends from the congregation is nostalgia at its best. I love how you can see personalities in the recipe entries. One person may have very precise measurements while another adds another smidge. This specific recipe was entered by one of my aunts. It isn’t the only banana bread recipe in the book, but it is my favorite. It is simple and yet delicious and I am excited to share it with you! It is a great one to make and eat, or go ahead and freeze to enjoy at a later time.

The ingredients are simple and will most likely already be in your home which is a major plus. While using bananas from the counter is an option and one I used this particular day, I prefer to stick overripe bananas in the freezer to be used in recipes like this. As soon as the banana is still good, but too overripe for my daughters to want to eat, I pop them in the freezer. I love how easy a thawed banana is to mash. Please note, my husband cannot do frozen/thawed bananas! He loves the end product, but if I need him for any mashing, it better be with non-thawed bananas.

The recipe in the cookbook is very straightforward, a lot like my aunt that submitted it. Again, recipe personalities is a real thing! Just dump and go and voila, there you go! Perfect bread each time. This recipe is not finicky, it can easily be doubled or tripled or more. Just try and make sure to get consistent amounts into each bread tin before baking. I often will do this with a measuring cup – where I just rotate and put a cup of batter into each tin until the batter is gone.