One of my major pet peeves is buying food, not using it in time, having it go bad, and basically throwing money in the garbage. However, my exception to this rule is bananas because when they start to spoil it gives me the perfect excuse to make banana bread!
Last week I had a few bananas that were starting to turn brown, so I used them to whip up a loaf of my favorite banana bread, and I wanted to share the recipe because it’s one of my favorites. It’s fairly simple, yet it seems to come out moist and delicious every time I make it. Here’s what you’ll need:
Now I suppose you could also put some chopped nuts in the mix, but since I personally dislike nuts in my baked goods, I prefer the recipe as is. Here’s what you’ll need to do:
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 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.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. It should looks something like this:
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. Perfect for savoring with a cup of coffee…enjoy! 🙂
(Also, mine came out a tiny bit darker then I’d have liked…don’t judge, it was still delish!)