This delicious banana bread will become your favorite as well as Lee's. It's particularly easy to whip up with a food processor or a blender, but you can use an electric mixer, or even beat the liquid mixture by hand if you mash the bananas first. If you ever have leftover bananas, peel them, pop them in plastic bags and stash them in the freezer until you're ready to bake. Then just thaw the bananas; they'll be nice and soft and mushy and perfect for this bread.
1/3 cup butter, softened
2 medium-size ripe bananas
2/3 cup sugar
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
Put the eggs, butter, bananas, and sugar in the work bowl of a food processor or blender. Process until smooth, about 30 seconds. In a separate bowl, stir together the flour, baking soda, cream of tartar, and salt. Pour the liquid mixture into the dry ingredients and stir until evenly combined.
Lightly grease or spray with cooking spray an 8"x4" loaf pan. Pour the batter into the pan and spread it evenly. Bake at 350°F for 45 to 60 minutes or until nicely browned and a wooden pick inserted in the center comes out clean. Let the loaf cool in the pan for about 15 minutes, then gently turn it out of the pan and let it finish cooling on a wire rack. This bread will keep wrapped in plastic for 3 to 4 days at room temperature or for a week in the refrigerator. It may also be frozen. Makes 1 loaf.
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