Banana Bread

I always buy too many bananas and as a result, end up with some over ripe bananas.  

Oh well, that's a great excuse to make banana bread, right?

This recipe is from Mary Sue Milliken & Susan Feniger.

Ingredients:

• 1 cup granulated sugar (I used 3/4 Cup)
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour (I used whole wheat pastry flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

DIRECTIONS

• 1
  Preheat the oven to 325° F. Butter a 9x5x3" loaf pan.
• 2
  Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• 3
  In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• 4
  Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• 5
  Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• 
  

Source: M.S. Milliken & S. Feniger

Enjoy friends!