Mom Lily's Banana Bread

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It's still high summer, and the days have been hot! We've had a LOT of rain, in fact, damaging rain in places!
When the sun comes out, it's as if the earth starts steaming!
I live in a subtropical region, so it is Banana season all year round. The intense heat and humidity make the bananas ripen way too fast; one can almost see the bananas start ripening in front of one's eyes;)

I often toss the over-ripe bananas down the side of the garden so the monkeys can enjoy them. However, after nearly a month of feeling ill, I was ready to get back into the kitchen and felt like something sweet with my tea. Over-ripe bananas, of course, make the best Banana Bread, so I was set for a quick baking session!

I doubled the recipe and baked it in two small loaf pans and one regular-sized pan; wrapped the larger one in foil to be stored in the refrigerator.
Ok, I'll admit, that loaf did not stay frozen for very long. I'd given one small loaf to my housekeeper to take home, and the other one disappeared in no time!

Perfect for teatime - eat as is or spread with a thick layer of butter. It's also very good served with Custard as a comforting winter pudding. I, however, will eat hot or cold pudding any time of the year!

Here goes the recipe, which is an old one my mom used to make many moons ago.