Big Batch Banana Bread

Bananas have a short shelf life over here, and find there way to a bag in the freezer as soon as they are past their prime. This recipe for banana bread is a great way of using up those overripe bananas. The bonus is that there are loaves to share with friends and neighbours!

• 8 cups flour
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 2 teaspoons salt
• 3 teaspoons cinnamon
• 2 cups butter
• 3 1/2 to 4 cups sugar (depending on your preferred for sweetness)
• 8 eggs
• 1 1/3 cup buttermilk
• 1 small can crushed pineapple
• 8-10 bananas (overripe frozen bananas, thawed)
• 2 cups chopped walnuts

1. Combine dry ingredients and set aside.
2. In a large bowl, cream butter and sugar. Beat in eggs.
3. Process crushed pineapple and bananas in blender until smooth. Add to creamed butter mixture along with buttermilk.
4. Add dry ingredients and nuts and stir until moistened (do not over-mix batter).
5. Spray 4 large loaf pans with cooking oil spray (or line with parchment paper).
6. Fill each pan to about 3/4 full, levelling with a spatula.
7. Bake at 375° for about 55 minutes or until inserted knife comes out clean.

Thick slices of banana loaf, fresh from the oven and slathered with butter make a the perfect accompaniment for a good of coffee!