Recently my son declared that he wants to be a baker when he grows up. I am not exactly sure where that came from, but he has always been interested in cooking and food, so it isn’t a total surprise. (Of course, he still also wants to be a banker at the same time…so it isn’t exactly a finalized plan!) The other day we saw that our library had a cookbook club for adults and I suggested we do our own cookbook activity at home. Since we had some very ripe bananas, Banana Bread seemed like a great choice. We used a simple recipe that I have used a couple times before from foodnetwork.com (by Mary Sue Milliken and Susan Feniger). In fact, I used it for the Banana Bread loaves I made for our neighbors at Christmas last year! I like this recipe because it’s easy to make and doesn’t have any odd ingredients; I usually have everything on hand. Serve at breakfast with butter, cream cheese, or apple/pumpkin butter and – yum!
Banana Bread – (*makes 1 large loaf)
1 cup granulated Sugar
8 tablespoons (1 stick) Butter, room temperature
2 large Eggs
3 ripe Bananas
1 tablespoon Milk
1 teaspoon ground Cinnamon
2 cups all-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
(*My photos reflect a double recipe.)
Preheat the oven to 325⁰. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Then add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork or potato masher. Then mix in the milk and cinnamon.
In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.