Halyna -- your recipe is almost identical to mine, which I've used for years. I've never thought of baking it in a bundt pan. I use a smaller pan and get 4 loaves from a recipe. I use parchment baking pan liners and when the bread is cooled enough to handle, I wrap it in wax paper and again in aluminum foil. I have 4 loaves in my freezer right now, awaiting visitors who never leave our home empty handed. I also freeze my ripe bananas when they're too ripe to be eaten out of hand. Thanks for sharing. Here's my recipe -- I double it to get my 4 loaves: BANANA BREAD 1 1/4 C. Flour 1 C. Sugar 1/2 Tsp. Salt 1 Tsp. Baking Soda 1/2 C. Butter 3 small ripe bananas 2 Eggs Preheat oven to 350 degrees. Grease and flour a loaf pan. In a bowl, sift together flour, sugar, salt and baking soda. In another bowl, cream together butter and bananas; whisk in eggs. Add dry ingredients to the banana mixture and mix thoroughly. Scrape into prepared pan and bake for 40 minutes until a tester comes out clean. Makes one loaf. From CHEF DU JOUR JO ANNE WORLEY SHOW #DJ9069.

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