Moist, flavorful and easy to make this banana bread is a staple and is also super versatile. Make any sweet loaf bread by simply using the same method and switching out the star ingredient.
8tablespoons(1 stick) unsalted butter, room temperature
2largeeggs
3wholeripe bananas(about 1 cup mashed)
1tablespoonmilk
1teaspoonsground cinnamon
2cupsall purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
Instructions
Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan and dust lightly with flour.
Cream the sugar and butter in large mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. Add banana mixture to creamed mixture and stir until just combined.
In another bowl, mix together the flour, baking powder, baking soda and salt (or add dry ingredients to the top of creamed banana mixture and stir dry together before mixing into wet ingredients). Mix until flour disappears.
Pour batter into prepared pan.
Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
Cool for at least 15 minutes.
Loosen edges with butter knife and invert to remove from bread pan.
Notes
based on a recipe from restaurateurs Susan Feniger and Mary Sue Milliken