Banana Bread

Use  very ripe bananas for this bread. If your bananas aren't ripe put them in a brown paper bag for a day or so and they'll ripen faster. I used  large bananas for this bread; if yours are small add an extra banana.

Your house is going to smell heavenly.


• 1 cup granulated sugar

• 8 tablespoons (1 stick) unsalted butter, room temperature

• 2 large eggs

• 3 ripe bananas

• 1 tablespoon milk

• 1 teaspoon vanilla

• 1 teaspoon ground cinnamon

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

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.

In a separate bowl, mash the bananas with a fork. Mix in the milk, cinnamon and vanilla.

Add the banana mixture to the creamed mixture and stir until combined.

Mix together the flour, baking powder, baking soda and salt.

Add dry ingredients, to the banana mixture and mix just until flour disappears

Pour batter into prepared pan and bake approximately 1 hour, 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

Moist, delicious, simple.