One of my favorite things about making banana bread is that it gives old, overripe bananas a purpose instead of just throwing them out. Wasting food is one of mine and Michael’s biggest pet peeves, which I never actually cared about until I met him. And since we always have a ton of bananas on-hand (they’re Hadley’s ultimate fav), we’re always up for making some of the most deliciously evil treats of all time!

This is by far the best banana bread/cake recipe ever! My dad has been using it for years and originated from an old church cookbook my grandparents had given to my parents as a wedding gift. Over the years, it’s been a definite family favorite and it was always a good day when I would come home after school and catch a whiff of the intoxicating smell. 

To be completely honest, the only reason why I’ve classified this as “cake” is because I add frosting to it! Other than that, I haven’t strayed from the original recipe at all. Just substitute a cake pan in place of your loaf pans and you’re good to go! I’ve yet to come across a more absolutely scrumptious recipe. But I mean, once you actually taste it, then -and only then- can you sit there and try to tell me that it’s not the best darn banana bread you’ve ever had!