Tasty Tuesday {Sweet Hawaiian Banana Bread}

You guys, I kinda feel bad for not posting this recipe until now.

I mean, this is something I grew up with.  This recipe is one that my brother and I used to split in half, and each eat one side of the pan.  In one sitting.

It's probably the most moist and flavorful banana bread you've ever tried.  I'm not sure if it's the perfect ratio of ingredients, or if it's because it is baked evenly on a nice large pan, that makes it so moist.  Don't make it in a loaf pan, trust me, stick to the 13x9.  You won't regret it.

You won't even need a slab of butter on it.  Or even chocolate chips.  However, if you ever decide to add chocolate chips, I won't judge you.  No one should be judged for adding a little chocolate.  I'm just saying you don't need it.

This is also something that is so simple and easy that when I started to learn how to bake, I was astonished at how easy it was for even me!  It only has a few ingredients that you probably already have on hand and all you do is mix and pour.  I mean, anyone can do that!

It's great for breakfast.  Or a snack.  Or really, any time of day.  Just try not to eat it all in one sitting because then it's sad when you crave it an hour later and it's all gone.

Thanks, mom, for another classic recipe that should never be tweaked!

Sweet Hawaiian Banana Bread

1 1/4 cup flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup butter (room temperature)
3 very ripe bananas
2 eggs

Preheat oven to 350*.  Mix all ingredients together in one large mixing bowl.  Pour into a 13x9 pan sprayed with non-stick spray.  Bake for about 20-25 minutes depending on oven ---- check after 20 minutes (in my new oven, it actually takes longer, but most ovens are around 20-25 minutes.  Just make sure the top is golden brown).  Bread is done when knife (not toothpick) inserted near center comes out clean.

Happy Tuesday, friends!